UBRARY Oi- CUNbRIESS 



WILLOW GROVE 
PARK 



Americas Summer 
Musical Center 

Presenting the 
Highest Class Musical Attractions 
of the World 



ELECTRIC FOUNTAIN DISPLAY 
EVERY AFTERNOON 
AND EVENINIG 



MODERN AMUSEMENTS 



THE IDEAL PLACE FOR AN OUTING 



Willow Grove 
Heating and Plumbing 
Company 

YORK ROAD, WILLOW GROVE 

Opposite Railroad Station 

Steam and Hot Water Heating 
Pipeless Heaters and Gas Fittings 

Estimates cheerfully given 
Jobbing promptly attended to 

FRANK SCHIESSER, Prop. BELL PHONE 



For Good Results and Satisfaction 

When Baking or Cooking Use These Recipes 

WHEN BUILDING 

place your 

Building and Construction Problems 

with 

ROY RANDALL 

and be relieved of further anxiety and worry 
FOR MORE AND BETTER HOMES 

ROY RANDALL 

Suburban Builder 
Moreland Ave., midway between York and Easton 
Roads 

PHONE, HATBORO 102-R HORSHAM, PA. 

Estimates on All Lines of Building Construction 



MEMORIAL HALL 

COOK BOOK 

PUBLISHED BY THE 

WOMEN'S COMMITTEE 

OF THE 

WILLOW GROVE 
MEMORIAL HALL BUILDING FUND 

WILLOW GROVE, PENNA. 
COMMITTEE PERSONNEL 

MRS. J. DYRE MOYER, Chairman 

MRS. JOHN R. HOWARTH, Secretary 
MRS. W. R. PUGH, Treasurer 

MRS. HOWARD LEADBEATER, Asst. Treasurer 

MRS. W. S. HOLT MRS. H. R. JOHNSON 

MRS. SILAS MORRIS MRS. J. RAYMOND POTTS 

PRICE - - $1.25 



THE WALTHER PRINTING HOUSE, PHILADELPHIA 




2010 



TO OUR SOLDIER AND SAILOR LADDIES 
AND OUR LASSIE 
OF 

LIBERTY POST No. 308, 
AMERICAN LEGION 

WHO 

IN DEFENSE OF OPPRESSED HUMANITY 
SO SERVED 
AT HOME AND OVERSEAS 
DURING THE GREAT WORLD WAR 
AS TO 

HELP BRING UNDYING GLORY 
TO THEIR GOD AND THEIR COUNTRY 

THIS LITTLE BOOK 
IS DEDICATED 



America, Our Own 



God called to Thee, — America — and, — Smiling — on that day, 

Thou Faced an East of Shot and Shell — and Went That Flaming Way; 

With many sailing proudly, — their voices ringing gay, — 

With many cheering loudly, — who could but wait and pray! 

God Tested Thee, — America — and Found Thee to His Mind! 
The Voucher That He granted Thee — Was With Thy Life-Blood Signed! 
Oh, — those that had reviled Thee, — who snarled at Thee, and whined, — 
When naught they found defiled Thee, — went hiding with their kind! 

God Found No Change, — America, — Thy Sons Were As Their Sires; 
The Thoughts of Them, — the Deeds of Them — Were Lit At Self-Same Fires! 
The Voice of Helpless, — Calling — Bred Strength That Never Tires! 
The Fear of Freedom's Falling, — Heaped Countless German Pyres! 

God Smiles on Thee, — America — At Finish Of The Fight, — 

He Feels Thou'lt Aye Be Willing— To Sacrifice For Right! 

Oh — May It Ever Guide Thee, — That Selfless Spirit Bright, — 

Oh — May Christ Never Chide Thee — For Turning From The Light! 

Willow Grove, Pa., Jan., 1919. Laura Walters Moter 



5 




Liberty Post 308, American Legion 

WILLOW GROVE, PA. 

Ex-Service Men — Join Now! 

DUES, $3.00 

Meets First and Third Tuesday of 
Every Month 




EGGS-FISH— SEA FOOD 



Apple Omelet 

Stew 6 apples ; beat smooth while hot, add 1 tblsp. butter, 6 tblsps. 
sugar, and a little grated nutmeg. When very cold, add 4 well- 
beaten egg yolks, then the stiffly-beaten whites. Put in a deep dish, 
warmed and buttered, and bake in moderate oven until golden brown. 
Garnish and serve hot. — Mrs. John R. Howarth. 

Deviled Eggs 

Cut 1 doz. hard-boiled eggs in halves, and remove yolks. Mash 
and mix with 2 tblsps. melted butter, 1 small tsp. mustard, enough 
vinegar to soften, salt, pepper and a little parsley. Fill into whites. 
— Mrs. Joseph Pugh. 

Eggs Marchesa 

Warm and butter muffin tins. Into each put 1 tsp. soft bread 
crumbs, add a dessertsp. milk, then drop an egg in carefully. Season 
with salt, pepper and paprika. Moisten with another dessertsp. milk, 
dot with butter, and sprinkle with bread crumbs and grated cheese. 
Bake in moderate oven 10 min., loosen edges, turn on hot platter and 
garnish. — Mrs. John R. Howarth. 

Scrambled Eggs 

Put piece of butter in pan; when hot, put in 6 unbeaten eggs, 
with Vz cup cream. When formed, stir with fork till done. Serve 
hot. — Mrs. C. R. Brumpield. 

Souffled Eggs 

Beat 4 egg whites stiff, and add % tsp. salt. Arrange on 4 cir- 
cular pieces of toast, depressing each center, into which slip a yolk. 
Sprinkle with salt and grated cheese and bake till slightly browned. 
— Mrs. John R. Howarth. 



AMERICAN LEGION AUXILIARY 

OF 

LIBERTY POST No. 308 

WILLOW GROVE, PA. 
MEETS THIRD TUESDAY EACH MONTH 
7 



J. DYRE MOYER, York Road, Willow Grove 
All kinds of Lumber, Building Material, Coal and Feed — Bell Phone, 1 03 

Salmon Croquettes 

Melt 1 tblsp. of butter over fire, add 1 tblsp. flour and mix well. 
Add % cup cold milk slowly; stir until thick and smooth. Add Vi tsp. 
salt and dash of pepper and boil 2 minutes. Let cool, then stir into 
a can of salmon. Add a beaten egg, enough cracker crumbs to shape 
into cakes, and fry. — Mrs. Horace L. Houpt. 

Salmon Loaf 

Mix 1 can salmon, % cup milk, 2 eggs (with juice of a lemon 
beaten in), 1 tblsp. butter, 1 tsp. salt, and % tsp. pepper, and put 
in a dish in layers, sprinkling each layer with cracker crumbs (use 
% cup in all). Steam 1 hr., and serve with cream sauce. — Mrs. H. R. 
Johnson. 

Salmon Turbot 

Season a can of salmon (retaining the juice), with salt and pep- 
per. Make a dressing of 1 pt. milk, a large lump of butter mixed 
with enough flour to make a half-cupful, and 2 well-beaten eggs. 
Cook thick, pour over the salmon, sprinkle with crumbs, and bake 
in moderate oven about 20 minutes. — Mrs. John S. Mason. 

Baked Shad 

Rub the cleaned fish well with salt. Moisten crumbled bread 
slightly with stock or water, add butter (size of walnut), some thyme 



SATISFACTION 

Satisfactory recipes need satisfactory 
utensils to get satisfactory results. 
S. & C. kitchen and cooking utensils 
are always satisfactory and bring satis- 
factory results. 

Your kitchen needs are supplied satis- 
factorily by 

SO PAINT AND 

• OC HARDWARE CO. 

York Road at West Avenue 

JENKINTOWN 

DELIVERY— PHONE OGONTZ 981-W 

5. & C — Service and Courtesy 



8 



We insure titles to real estate 

Jenkintown Bank and Trust Company 



salt and pepper. Mix well, stuff into shad, and sew. Place fish up- 
right in pan, propping with meat skewers, and add a little milk and 
butter for basting.— Mrs. Wm. E. Robinson. 

Baked Shad 

Stuff the shad with bread crumbs mixed with melted butter, a 
little minced onion, and salt and pepper. Pour over it a cupful of 
salted boiling water containing 2 tblsps. butter. Sprinkle with flour, 
and bake in steady oven about 45 minutes, basting every 10 minutes. 
If a sauce is desired, thicken the drippings with 2 tblsps. browned 
wet flour, and cook smooth. Add a cup of boiling water, juice of 1 
lemon, 1 tblsp. good table sauce, and 1 tsp. kitchen bouquet. Strain, 
if necessary. — Mrs. J. Dyke Moyer. 

Deviled Clams 

Put 25 large clams through grinder. Add 2 tblsps. flour, 1 tblsp. 
butter, and 1 egg, beaten light. Boil for 5 minutes. Add 1 cup bread 
crumbs, a sprig of parsley cut fine, and salt and pepper. Fill clam 
shells, and either fry in hot fat or bake. — Eva M. Duffield. 

Deviled Clams 

Brown a little onion in % lb. butter. Remove onion, and add a 
loaf of bread, in small pieces, 15 chopped clams (not too large), 
some clam juice and % cup milk; make quite wet. Season with a 



SHEETROCK 

THE FIRE-PROOF WALL BOARD 
IS A DIFFERENT WALL BOARD 

Made from rock. Will not warp. Resists heat, 
cold, and sound. Saws and nails like lumber. Makes 
a smooth, solid, permanent wall. Takes any decora- 
tion — paper, paint or panels. 

Approved by the Underwriters* Laboratories, Inc., 
of the National Board of Fire Underwriters. 

SIZES: 

Y% in. thick, 32 or 48 in. wide, and 6 to 1 0 ft. long 
FOR SALE BY 

J. DYRE MOYER 

Willow Grove, Pa. 



9 



H. W. MOUSLEY, Florist 

WILLOW GROVE, PA. 

GREENHOUSE, MORELAND ROAD AND CHURCH STREET 
All Kinds of Vegetable and Flower Plants 
Brighten the Corner Where You Live With Flowers. Give Us a Call 



little salt (no pepper), and add 2 finely-chopped hard-boiled eggs. 
Cook a little while, then stuff into the buttered shells, dot with butter 
and brown in oven. — Mrs. Edward Carl. 

Oysters in Batter 

Dip a pint of oysters, one by one, into a batter made of 1 beaten 
egg, flour, salt and cayenne pepper. Raise a ladleful of batter with 
each oyster and fry in several tblsps. of smoking hot butter. — Mrs. 
John R. Howarth. 

Oyster Cocktail 

Make a sauce of 1 tblsp. tomato catsup, % tblsp. grated horse- 
radish, % tblsp. Worcestershire sauce, 1 iMsp. lemon juice, x k tsp. 
tobasco sauce, V2 tblsp. vinegar, and a saltspoonful of salt. Set on 
ice for an hour. Chill 30 small oysters, also six small glasses before 
filling.— L. W. M. 



YE OLDE MILL TEA HOUSE 




LUNCHEON— DINNER— TEA 
OLD YORK ROAD AT HORSHAM ROAD HATBORO, PA. 

Phone, Hatboro 157-W 
10 



D. M. MAURER H. W. MAURER 

THE DAISY SHOP 

Ladies' Hats, Waists, Skirts, Dresses, Hosiery 
Decorator, Gift Shop, Pottery, Lamps, Cretonnes 
YORK ROAD, HATBORO, PA. 
More Style More Quality — More Service — For Less Money 



Oyster Fritters 

To 1 pint of oysters, chopped fine, add 2 eggs, 1 cup milk, 2 cups 
of flour, sifted with 1 tsp. of Eumford baking powder, and salt and 
pepper to taste. Beat and fry like doughnuts. — Mrs. John R. 
Howarth. 

Panned Oysters 

Fit rounds of buttered toast in buttered pate pans; lay oysters, 
side by side, on the toast, season with salt and pepper, dot with 
butter and moisten slightly with oyster liquor. Set the pans in a 
covered roaster, and bake in a quick oven about 10 minutes, or until 
oysters "ruffle." Serve in pans. — Mrs. J. Dyre Moyer. 

Oyster Patties 

Bake rich pie crust in gem pans and bake covers for each "patty" 
in separate pans. Heat 1 pint milk and % pint water, (or as much 
as needed). Strain oysters and add juice to milk and water; add salt. 
Thicken with flour and water and add lump of butter. Drop 15 
oysters in and cook until edges curl. Place in the pastry cups, add 
pastry covers, and serve immediately. — Mrs. Horace L. Houpt. 

Cheltenham and Jenkintown 
Ice Manufacturing Company 

SANITARY ICE 

NO MORE DISPUTES 
Buy With Coupons for Convenience and Accuracy 

PLANTS: 
OGONTZ, PA. WYNCOTE, PA. 

PHONES: Bell, Melrose 1432; Keystone, Jenkintown 9 

"SAVE IT WITH ICE" 



11 



SILL'S CENTRAL MARKET, York and DavisvUIe Rds., Willow Grove 
Everything "in season" and "out of season" when prices permit 



SOUPS 

The average American housewife does not appreciate the 
all-around value of soup on the daily menu. A good soup is not 
only appetizing and nourishing, but serves as a splendid aid to 
digestion — and, moreover — proves an effectual reducer of the 
family "budget." 

If a good "stock" is kept constantly on hand, a soup "first 
course" for dinner, or a heavier soup that will serve as the main 
dish for luncheon, is an easy matter to accomplish. 

The motto of the soup-maker should be — "Good, strong, 
GREASELESS stock." All meat stocks should be allowed to get 
perfectly cold, and then skimmed of every vestige of fat. 

A Good Soup Stock 

Put 4 lbs. of beef marrow bones, well cracked, 1 lb. of coarse lean 
beef, chopped as for beef tea, and 1 lb. of lean veal in a large pot with 
7 qts. of cold water. Add 1 large onion, 1 carrot, 1 turnip, 6 small 
stalks of "second class" celery, and a cabbage leaf, all cut in small 
pieces. Cover closely. Do not let water reach the scalding point for 
an hour, then simmer slowly for 6 hours. Remove from stove and 
season. Next day, remove all fat, strain out bones and vegetables, 
pressing hard to extract all the nourishment, and place in ice box, 
using as needed. Many soups and broths can be founded on this 
stock. — Mrs. J. Dyre Moyer. 

"Left-Over" Stock 

Save all bones of cooked meats, left from the carving, also the 
grisly parts of roasts and steaks, and cold vegetables, adding even a 
baked apple now and then. About twice a week, put all in the stock- 
pot, cracking the bones well, cover deep with cold water, and cook 



RENNINGER & RENNINGER 



Realtors 



GLENSIDE, PEN N A . 



12 



J. DYRE MOYER, York Road, Willow Grove 
All kinds of Lumber, Building Material, Coal and Feed — Bell Phone, 103 



slowly until the liquid is reduced to one-half the original quantity. 
Season to taste and strain, pressing hard. Skim when cold. Barley, 
rice, tomatoes — in fact almost any vegetable or cereal can be added 
to this stock. — Contributed. 

Cream of Asparagus 

Press the asparagus through sieve, and add required quantity of 
milk. Season with salt, pepper, and a little celery, and thicken with 
cornstarch. Serve with narrow toast fingers, sprinkled with grated 
cheese. — Mrs. John R. Howarth. 

Cream of Celery 

Cut up two stalks of celery, add the leaves, with just enough 
cold water to cover, and stew to a pulp. Add salt, pepper and a slice 
of onion, minced fine, and cook till tender. Half an hour before serv- 
ing, add a quart of rich milk (heated), and simmer five minutes. 
Strain, and thicken slightly with a level tblsp. of flour blended with 
the same quantity of melted butter. Cook until smooth, and strain 
again before serving. — Mrs. J. Dyre Moyer. 

Clam Chowder 

Fry 2 slices of bacon lightly, in pot, then remove, and add several 
slices of onion to the fat. Cut 6 potatoes in small dice, and place a 
layer in pot, then a layer of chopped clams and small bits of bacon; 
then add a layer of broken crackers. Sprinkle with salt and pepper. 
Fill pot in this layer manner. Add clam juice and water enough to 
more than cover. Cook until potatoes are done. Just before serving, 
add 1 pt. hot milk. Serves six. — Mrs. H. R. Johnson. 

Clam Chowder 

Boil 15 finely-chopped clams in IV2 qts. water for Vz hour. Cut 
in pieces and add 1 large onion, 1 carrot, 4 tomatoes (or 1 can), and 
4 potatoes, and boil V2 hour longer. Season with salt, pepper and 
parsley, thicken with IV2 tblsps. flour, mixed with butter (size of an 
egg) and before serving add 1 pt. hot milk. — Mrs. W. R. Pugh. 



ALEXANDER BETCHER 

BUILDER 

DAVISVILLE ROAD, WILLOW GROVE, PA. 

Post Office, Hatboro, R. D., Pa. Bell Phone 

Erector of Quality Buildings at Fair Prices 

NO JOB TOO LARGE 

SEE THE 

Tabor Home Dormitory, Doylestown, Pa. 
Dr. George R. Ulrich Residence, Jenkintown, Pa. 
Henry Querns Residence, 1214 Lehigh Ave., Phila. 
Christ's Home School, Warrington 

J. Dyre Moyer Lumber Storage Sheds, Willow Grove. Pa. 

13 



GRACE T. QUIGLEY 
Insurance 

YORK ROAD, WILLOW GROVE, PA. 



Ham Chowder 

Cook 2 cups diced potatoes and 2 cups shredded carrots in 3 
pts. of boiling water (covered), till done. Add 2 cups cold, boiled 
ham, diced, 1 tsp. onion juice and 4 whole cloves. Thicken with 1 
tblsp. flour and 1 tblsp. cornstarch mixed with 1 cup milk, add salt 
and cayenne pepper. Pour chowder over Vz lb. broken crackers and 
serve at once. — Mrs. H. R. Johnson. 

Ox Tail Soup 

Cut an ox- tail into joints, and fry brown in soup-pot, in good 
dripping. Remove, and fry 3 sliced onions and 2 carrots in the fat. 
Drop in some thyme and parsley, tied in a lace bag. Add the tail and 
2 lbs. lean beef cut in strips. Sprinkle with 2 grated carrots, add 4 
qts. cold water, and boil slowly 4 hrs. Strain, add salt and pepper, 
and thicken with browned flour, wet with cold water. Boil 15 min. 
longer, and serve. — Mrs. H. R. Johnson. 

Oyster Stew 

Cook oysters with some of their juice, a little cold water, and a 
good-sized piece of butter, until they ruffle enough to have cooked 
through, seasoning when done. Add sufficient milk, bring to scalding 
point, and serve. — Mrs. C. R. Brumfield. 

Dried Pea or Bean Soup 

Pick and soak split peas, dried green peas, or black or white 
beans overnight. Drain, measure, add 4 times as much cold water, 
and half an onion for each qt. of water. Simmer slowly till soft, 

WM. T. MULDREW 

CIVIL ENGINEER 

JENKINTOWN, PA. 

OFFICE: Jenkintown Trust Company Building 
DRAUGHTING ROOMS: Trank Building 

BELL PHONE, OGONTZ 1596-J 

KEYSTONE PHONE, JENKINTOWN 84-R 

14 



N. S. STELTZER 



DRUGS 



YORK ROAD AND RUBICAM AVENUE 



WILLOW GROVE, PA. 



then rub through sieve. Season with salt and pepper, and for each 
qt. allow 1 tsp. each of butter and flour thickening. Boil again a few 
minutes. Black bean soup should have a pinch of mustard and a 
little lemon juice added also, and slices of hard-boiled egg. — Mrs. H. 
R. Johnson. 



Slice and stew until tender 6 good-sized, firm tomatoes with 1 
sliced onion, 1 bay leaf, 2 cloves, and sprig parsley, in \ x k pts. of 
water or stock. (Omit the water, if using canned tomatoes). Rub 
everything possible through sieve, and thicken with 2 tblsps. flour 
blended with 2 tblsps. butter. Stir till boiling, add salt and pepper, 
and % tsp. soda, and just before serving, 1 pt. of scalded milk. — 
Mrs. J. Dyre Moyer. 



Chop 2 carrots, 1 onion, % head cabbage and 2 turnips fine, 
cover with water and boil 1 hour. Add 1 tblsp. butter, 2 large pota- 
toes chopped fine, and some meat stock, and boil % hour. Season 
to taste. — Mrs. John R. Howarth. 



Tomato Cream Soup 



Vegetable Soup 



LOOK UP! 



LIFT UP! 



EPWORTH LEAGUE 



Willow Grove 



QUALITY 



OGONTZ 1344-W 



SERVICE 




Household Specialties 



NORTH GLENSIDE, PA. 



15 



Cream Vegetable Soup 

Cut corn, peas, carrots, potatoes and tomatoes fine and cook in 
enough water to cover. When done, add 1 pt. milk, lump of butter, 
and noodles, and season to taste. Serve when it steams. Very 
good. — Mrs. C. R. Brumfield. 

Vegetable Turtle 

Soak a pint of black or turtle beans over night in plenty of cold 
water, then cook till tender, adding a little more water (hot), if 
necessary. Add 2 qts. of beef stock, or water to which a bouillon cube 
or two has been added. Cook slowly till beans can be mashed through 
a sieve. Add salt, pepper, paprika, and a dash of cayenne, bring to 
a boil, and thicken with a tablespoonful of either flour or cornstarch, 
blended with a little water. Slice a hard-boiled egg and half a 
lemon in the soup tureen, pour the boiling soup over, and serve at 
once. If desired, a little onion and celery, and a tiny bit of bay leaf 
may be boiled with the beans. — Contributed. 

Noodles 

One cup flour, 1 egg, V2 egg shell of cold water, a very little salt. 
Roll out very thin, let dry, then cut in very narrow strips. Cook 
20 min. in salted water, and drain. (Noodles make a vegetable substi- 
tute by adding 1 pt. of bread crumbs that have been browned in 
butter and IV2 cups cream or milk. Bring to boil and serve.) — Mrs. 
J. Raymond Potts. 



ii 



Furniture of the Better Kind 

At Attractively Marked Prices 

HUB FURNITURE COMPANY 

Floor Coverings : Bedding 
TWO STORES: 
22-24 W. Chelten Ave. 4734 Frankford Ave. 
Germantown Frankford 



The Willow Grove Community Church 

SEEKS TO SERVE 



Services Every Sunday 

2.30 P.M., SUNDAY SCHOOL 

7.30 P.M., EVENING WORSHIP WITH SERMON 

You Are Welcome 

16 



POULTRY 



The White House Chicken Pie 

Boil chicken till it falls from bones; cut in small pieces. Cook 
small potatoes and 1 small onion in the broth. Sift 1 qt. flour with 
1 tsp. salt and 2 heaping tsps. Rumford baking powder, work in egg- 
sized piece of lard, and enough milk to make soft dough. Line baking 
dish with part of pastry, and bake in hot oven; then fill with the 
chicken, potatoes and a little broth, cover with remaining pastry, and 
brown in quick oven. Thicken remaining broth and serve over pie. 

Baked Chicken Pot Pie 

Line the bottom and sides of a buttered baking dish with rich 
pastry, reserving enough for top crust and for squares to be scattered 
through pie. Cut up a large, tender fowl and % lb. of lean salt pork ; 
place a layer of the pork in dish, pepper it and cover with chicken, 
and lay pastry squares or dumplings on top. (If using potatoes, also, 
slice and parboil them, and place on the pastry squares.) Continue 
this layer method till chicken is all used. Cover the dish with 
thickly-rolled pastry, and bake very slowly 2 hrs. Turn out on large 
dish, with the lower crust up, and the gravy around it. (Chop 3 
hard boiled eggs and stew among the chicken.) — Mrs. P. J. Donnelly. 



GIFTS 

MUSICAL INSTRUMENTS AND SUPPLIES 
PHONOGRAPHS AND RECORDS, WATCHES, CLOCKS, 
DIAMONDS, CUT GLASS, JEWELRY, SILVERWARE, 
NOVELTIES, UMBRELLAS, ETC. 

REPAIRING OF ALL KINDS 

FOY'S JEWELRY AND GIFT STORE 

York Road at West Ave., Jenkintown, Pa. 



WILLOW GROVE ECONOMY DEPT. STORE 

Headquarters for 
LADIES/ MEN'S AND CHILDREN'S FURNISHINGS 

MORSE & ROGERS— WALTON ALL LEATHER SHOES 
UNITED STATES— GOODYEAR RUBBERS AND BOOTS 

Ehrenpfort Block, York Road Opposite Trolley Waiting Room 
Willow Grove, Pa. 



Looking now for an acceptable yet cheap gift for a housewife, or 
something "extra" to tuck into that Xmas box? 
Order a copy of this Book. 
(Committee names on title page). 



17 



J. DYRE MOYER, York Road, Willow Grove 
All kinds of Lumber, Building Material, Coal and Feed — Bell Phone, 103 



Cream Chicken 

Mix 2 tblsps. butter with 2 tblsps. flour, and add to 1 pt. of boil- 
ing milk. Salt and pepper to taste, and add 2 tsps. chopped parsley. 
Add 1 qt. cold, diced chicken, and heat through. Serve, garnished 
with parsley. — Mrs. John Michener. 

Creamed Chicken and Mushrooms 

Clean chicken as for roasting, then put on ice at least one day. 
Boil in salted water — when cool, cut in dice. Add 1 lb. cooked mush- 
rooms, and 1 pt. of cream. Thicken with blended flour and butter, 
and season to taste. — Mrs. C. K. Brumfield. 

Chicken en Casserole 

Put into the casserole 3 tblsps. butter, a small onion and half a 
carrot, sliced thin. Cook 10 minutes, and add the chicken, cut as for 
fricassee. Brown and cook for Vz hr. Add IV2 cups of stock or boil- 
ing water, the juice of a lemon, and 2 bay leaves. Bake \ x k hrs. in 
a moderate oven, season with salt and pepper and add a can of 
mushrooms. Cook 15 minutes longer, and serve in the dish. — Mrs. H. 
R. Johnson. 

Fried Spring Chicken 

Clean and disjoint, then soak in salt water for 2 hrs. Put in 
frying pan equal parts of lard and butter, (enough to cover chicken). 
Roll each piece in flour, dip in beaten egg, then roll in cracker crumbs. 



GET A 

"FLORENCE" or "NESCO" 
OIL COOK STOVE 

WE. SELL THEM! 

Yerkes Hardware Store 

HATBORO, PA. 



Builders' Hardware, Electrical Supplies 
Glass, Paints and Varnishes 



STORE OPEN 7 A. M. to 6 P. M. 
SATURDAY EVENING UNTIL 9 P. M. 



18 



This is a STUDEBAKER Year 

ROGERS MOTORS, Jenkintown, Pa. 



Drop in boiling fat, fry until brown on both sides. Serve with or 
without cream dressing. — Mrs. David J. Nolan. 

Savory Chicken 

Prepare a 3 lb. chicken as for frying, and roll each piece in a 
mixture of flour, salt and pepper. Melt 2 tblsps. butter in a double 
roaster, and put the chicken in, covering with hot water. Bake till 
tender (about 1 hr.) Must be done in a double roaster, to preserve 
the flavor. — Mrs. Wm. E. Robinson. 

Smothered Chicken 

Broilers, or other really young fowls, are necessary for this. 
Split down the back after cleaning, and lay flat on the grating of a 
covered roaster, skin side down. Put in a very hot oven. After five 
minutes, baste well with melted butter. Turn as soon as the inside 
has colored slightly, and baste again with butter. When nearly done, 
dredge well with flour, and baste again. They should be tender and 
delicately brown in half an hour. Remove from pan, keeping hot. 
Add a little hot water to the drippings, thicken with browned flour, 
and boil a minute before serving. — Mrs. J. Dyre Moyer. 

Goose Pie 

Cut the goose at every joint, and cover with cold, unsalted water. 
Warm gradually, and stew slowly (never boiling hard), for 4 or 5 
hrs. (If more water is needed during cooking, always add boiling). 



SUBURBAN HOMES 
AND HOME SITES 

The Choicest List of Properties 
on the Reading Road 
Send For It! 

Our Sales Department renders unusual service to 
those wishing to buy, sell or mortgage properties, 
or, safely invest mortgage funds. 

WM. T. B. ROBERTS & SON 

Glenside at Station 

ESTABLISHED 1868 OPEN EVERY DAY 



19 



The 

Clenzall Combination 
Laundry Unit 

What It Is:— 

An Electrically driven clothes wringer 
at your command at all times, indepen- 
dent of your washer. It will not tear 
off, crush or break buttons, or damage 
hooks and eyes, and it wrings the clothes 
dry. 

1$ An Electrically driven washing machine 
that washes all your clothes — the heav- 
iest woolens or lightest silks — without 
damage because it "Squeezes" the water 
thru them, the same as you do by hand. 
When you are ready to wring it lifts them 
out of the water. 

^ An Electrically driven ironing machine 
that makes ironing a simple, easy and 
pleasant task. It will iron practically all 
your clothes in less time and with less ex- 
pense than you can do it by hand. 

<I "And one Motor does it all.'* 



CLENZALL PRODUCTS 
COMPANY 

Distributors 
BETHAYRES, PA. 

Manufactured by 
The Klauder-Weldon Dyeing Machine Co., Bethayres, Pa. 



20 



Appoint us Executor in your will 

Jenkintown Bank and Trust Company 



If goose is large, remove bones after stewing, and discard. Parboil 
a beef tongue (smoked), and cut in slices about V2 in. thick; hard- 
boil 6 eggs. Line a deep pudding dish with good pastry; put in a 
layer of goose, then some of the chopped giblets and sliced tongue, 
then some sliced eggs. Season with salt, pepper, and bits of butter, 
and fill dish in this same order. Add some of the water in which 
goose was cooked, thicken with flour. Cover dish with thick pastry, 
and when baked, brush top with beaten egg white. In cold weather 
this pie will keep for a week, and is very good. — Mrs. P. J. Donnelly. 

Stewed Pigeon 

Stuff pigeons with a forcemeat made of breadcrumbs and chopped 
salt pork, seasoned with black pepper. Sew up, cover with cold 
water, and stew slowly (covered), till tender, adding a slice of fat 
bacon (cut in narrow strips), for each bird, and seasoning with 
pepper and a pinch of nutmeg. When done, remove birds and keep 
warm while making this sauce — strain the gravy, add juice of a lemon, 
and 1 tblsp. currant jelly. Thicken with browned flour, bring to boil, 
and pour over pigeons. — Mrs. P. J. Donnelly. 

Oyster Stuffing for Turkey 

To the ordinary seasoned bread stuffing add two dozen small 
oysters, and moisten slightly with oyster liquor. — Contributed. 

Turkey Breast Stuffed With Sweet Potatoes 

Place small, peeled sweet potatoes in the breast of a turkey, and 
lay breast downward. The potatoes will have a fine flavor. — Mrs. 
J. Dyre Moyer. 

Castor Brothers 

Coffee Roasters - Tea Specialists 

4649-51 FRANKFORD AVENUE 

PHILADELPHIA, PA. 

PHONE, FRANKFORD 12-63 



White Gate Kennels 

WILLOW GROVE, PA. 

Dobermann Pinscher Police Dog Puppies 
For Sale 

Registered Pedigreed Stock. 
21 



KNOX GELATINE is GUARANTEED to please or money back. 



MEATS 



A "One-Pan" Dinner 

Cut several stalks of cleaned celery in six-inch lengths, and lay 
on a 3 lb. steak. Salt and pepper, tie steak around celery, and place 
in a covered roaster. Pare 6 small onions, and as many or more of 
both potatoes and turnips (cut in half, if large). Dispose vegetables 
evenly around meat, sprinkle them with salt and pepper, a little 
parsley, and six or eight cloves. Add 1 qt. hot water, and roast, 
covered, in a good oven, about IV2 hrs., or until done, raising the 
roaster a little from the oven bottom. — Mrs. J. Dyke Moyer. 

Beef en Casserole 

Take beef from the round and cut in pieces, place in casserole 
and cover with boiling water. Thicken with flour, add 1 tsp. salt, 
1 saltsp. of pepper and small onions and carrots sliced. Bake 3 or 
4 hrs. in slow oven. — Mrs. Howard Leadbeater. 

Beef Roasted on the Stove Top 

Beef can be cooked on the stove top in such a manner as to taste 
better than if roasted in the oven. Put the meat in a hot aluminum 
kettle or iron pan, with a closely-fitting lid. Do not add fat unless 
meat is lean. Fry as you would steak, until very brown on both sides. 
If desired rare, turn it over several times, add salt, and cover, letting 



M STEP WIITO 

Featuring the New — displaying the smartest crea- 
tions of designers, presenting distinctive Fashions at 
prices moderate — that is the daily achievement at 
Wanamaker & Brown's Woman's Shop. 

The fabrics, style and tailoring reflect 
only the newest and best from Fashion's 
centres. The prices reflect true economy. 



Wanamaker. m> Hkoww 

Woman's Shop 

Market at Sixth Second Floor -West Section Philadelphia 



22 



to 



i 



5 

O ~ " 
CD 



X O < 3 

vj -J ci a 



$ 3 O -4- ' 



co rn o — cm 

- - N N N 



CM fO vo 



5 



cu. 6 a i 



0 £ ui C g 

1 o < - 3 

9 < J K (■ 

5 03 0. (0 6 



— C\J <o CO CQ CD 2 — 



Leg of Lamb with Loin Chops 



J. DYRE MOYER, York Road, Willow Grove 
All kinds of Lumber, Building Material, Coal and Feed — Bell Phone, 103 



it set until it makes a gravy. If wanted well done, cover and let set 
on back of stove, watching closely to avoid burning. If it cooks dry 
add a small amount of water from time to time. Make a gravy of 
the drippings. This is not a pot roast. — Mrs. Elizabeth S. Roessler. 

Meat Loaf 

l 1 ^ lbs. Hamburg steak, 1 egg, 1 onion, 1 large tsp. salt, 1 tsp. 
pepper, 2 tblsps. bread crumbs. Form into loaf, roll in bread crumbs, 
and dot with butter. Bake 45 minutes. — Mrs. Clarence Ely. 



Two lbs. beef, 1 lb. pork, % lb. veal (all chopped) ; 1 cup mashed 
potatoes, 2 slices stale bread (soak in water and squeeze out), 1 egg. 
Season with salt, pepper, parsley and onion. Form into loaf, sprinkle 
with flour and bread crumbs, and bake in hot oven 1 hr., putting a 
little water in the pan. — Mrs. E. Buehler. 



Two lbs. chopped beef, 3 chopped onions, 2 cups mashed potatoes, 
a little salt, 1 beaten egg, a little parsley, and sweet marjoram, a 
scant V2 tsp. Eumford baking powder in about % cup flour. Mix, 
form into loaf, and roast, putting a little water in the pan. — Mrs. B. 
Margerum. 



Meat Loaf 



Meat Loaf 



MACKIN MOTORS, INC. 



DISTRIBUTORS 




855 NORTH BROAD STREET 



Poplar 7586 



PHILADELPHIA, PA. 



Have You Ridden in the Moon 6-40? 



$1,295 F. O. B. Factory 



23 



SILL'S CENTRAL MARKET, York Davisville Roads., Willow Grove 
First — last — and all the time — for the best "eats" 



Meat Loaf 



Two pounds lean beef, 1 pt. bread crumbs, 1 egg; salt and 
pepper and onion to taste. Run meat through grinder; add bread 
crumbs, salt, pepper and onion. Form into a loaf and bake slowly 
forty-five minutes. — Mrs. George Nice. 

Meat Loaf 

Equal parts of under-cut round beef and moistened stale bread. 
Mix two thoroughly; add salt, pepper and parsley. Form into loaf, 
cover with sliced bacon and bake. — Mrs. John Michener. 



Mince some rare roast beef or cold corned beef, season with salt 
and pepper, and put in layers in a buttered pudding dish, alternating 
with layers of mashed potatoes, sprinkled thickly with bits of butter. 
For the crust, take a large cupful of mashed potatoes, add 2 tblsps. 
melted butter, a well-beaten egg, and 2 cups of milk. Beat till very 
light, then work in enough flour to make rolling out possible. Place 
thickly over the meat and potatoes after a gravy made of warm 
water, butter, milk and catsup, mixed with cold gravy or drippings 
from the roast, has been added to the dish, and bake. This potato 
crust is very good and wholesome, and looks well if brushed with 
beaten egg white, before serving. — Mrs. P. J. Donnelly. 



Beef Pie With Potato Crust 




HIS Company is especially in- 
terested in your having satisfactory 



service. 



If you experience any difficulty with 
your service or your appliances, let us 
know about it. 



PHILADELPHIA SUBURBAN 
GAS AND ELECTRIC CO. 



LANSDALE 



JENKINTOWN 



AMBLER 



24 



The KNOX ACIDULATED package contains flavoring and coloring. 



Boiled Ham 

When boiling ham, add a lemon, cut in slices, to the water. The 
ham will cut much better. — Mrs. C. R. Brumfield. 

Baked Ham 

Trim the edges of a rather thick slice of ham, cover with sweet 
milk, and bake, covered, in a moderate oven, adding more milk, if 
needed, but always warm. Make a gravy of the drippings. This 
recipe can be varied by soaking the meat in molasses water before 
baking. — Mrs. J. Dyre Moyer. 

Liver Hash 

Cook a piece of butter and a spoonful of flour together for a 
few minutes, add a cup of boiling water, and turn in some finely- 
chopped liver. Season and cook 10 minutes. Just before serving, on 
toast, add 1 tsp. lemon juice. — Mrs. Harold S. Cassidy. 

Breast of Mutton Rolled and Stuffed 

Remove bones and surplus fat without breaking the skin. Beat 
with wet rolling pin. Mix 3 tblsps. bread crumbs, 1 tblsp. finely- 
chopped suet, 1 tsp. chopped parsley, a little salt and pepper and 3 
tblsps. milk, lay it on the meat, roll up and tie. Rub with flour 
seasoned with salt and pepper, and weigh. Roast 25 minutes for each 
lb., and 25 minutes over. Serve hot with plain gravy or brown sauce. 
— Mrs. H. R. Johnson. 



GOLD MEDAL MILK 

RICH— FRESH— PURE— WHOLESOME 



SUPPLEE ICE CREAM 

SELDOM EQUALLED— NEVER EXCELLED 

"Notice the Flavor 



25 



KNOX GELATINE makes Desserts, Salads. Candies, Puddings, Ices, etc. 



Baked Liver 

Slice 1 lb. of calf's liver, wash and dry, and lay in well buttered 
dripping tin. Mix 3 large tblsps. bread crumbs, 1 tsp. flour, 1 tsp. 
chopped parsley, a little salt and pepper, and a small chopped onion, 
and spread over the meat. Place strips of bacon on top, add x k pt. 
water, and bake slowly about an hour. — Mrs. H. R. Johnson. 

Mutton Cutlets, Baked 

Cut them from the neck, and trim neatly, saving the bits of meat 
and bone trimmings for gravy. Pour a little melted butter over the 
cutlets (keeping them warm enough to keep butter from hardening), 
then dip each in beaten egg, roll in cracker crumbs, and place in 
dripping pan, with a very little water. Cover the meat and bone 
trimmings with cold water, and stew, seasoning with sweet herbs, 
pepper and salt, and a spoonful of tomato catsup. Strain when 
nourishment is extracted, thicken with browned flour, and pour over 
cutlets when serving. (Lamb can, of course, be used.) — Mrs. P. J. 
Donnelly. 

Veal Loaf 

IV2 lbs. pork, IV2 lbs. veal, both chopped fine, 3 eggs, 12 broken 
crackers, small piece butter, 1 onion, chopped, parsley, marjoram, 
salt, pepper, and enough milk to moisten. Mold into loaf, and baste 
while baking. — Mrs. H. R. Johnson. 



Suburban Realty 



We Have the Largest List of 
Homes For Sale on the 
Reading Railroad 

"OLDEST SUBURBAN FIRM IN PHIL A." 



WM. H. WILSON & CO. 

1617 Walnut Street 



26 



Use KNOX GELATINE if you would be sure of results. 



Veal Birds 

Cut a thin slice of veal in strips about 2 in. wide and 4 in. long, 
fold together, and fasten with toothpicks. Fill with bread filling, 
well moistened with butter, and bake in hot oven. — Mabel Haldeman. 



Baked Veal 

Sprinkle a heavy pan with bits of butter, and thinly-sliced onion, 
and lay in a slice of veal, about % in. thick. Season with salt and 
pepper, dot with butter and sliced onion, and add a little hot water. 
Cover and bake in moderate oven, adding more water if needed. Make 
a gravy of the drippings. — Mrs. J. Dyre Moyer. 



Jellied Veal 

Wash a knuckle of veal, and cut in 3 pieces. Boil slowly till meat 
slips easily from bones, then take from pot, remove all bones, and 
chop fine. Season with salt, pepper, mace, and thyme (or sage, if 
preferred) . Put in pot again with broth, and boil until so nearly dry 
that stirring is difficult. Add juice of a lemon and turn into a mold 
until next day. Serve cold, sliced, and garnish with parsley. — Mrs. 
P. J. Donnelly. 



GERMANTOWN, PA. WILLOW GROVE, PA. 

Phones, Willow Grove 43 W 

Gladstn 0610, 0611 



Wilson & Gardner Co. 



LEHIGH COAL 

BUILDING MATERIALS 

MILL WORK, SHEET ROCK 

LUMBER, ROOFING 



27 



J. DYRE MOYER, York Road, Willow Grove 
All kinds of Lumber, Building Material, Coal and Feed — Bell Phone, 103 



VEGETABLES 

Butter or Wax Beans, Steamed 

One qt. of beans. Pare fibre lightly from each side of pods, 
without breaking through. Lay in cold water V2 hr. Cut each bean 
into several slanting pieces. Wash, shake, and put, still-dripping, into 
a tightly-covered pot. Add a great spoonful of warmed (not hot) 
butter, salt and pepper, and 3 tblsps. (no more) of warm water. 
Bring very slowly to a gentle simmer, then shake the pan upwards 
often, but do not remove lid. Young beans will require about 40 
minutes. Dish without draining. String beans of any kind are 
best cooked this way — "they say." — Mrs. J. Dyre Moyer. 

Beets a la King 

Wash 4 or 5 medium-sized beets very carefully with the palm of 
the hand, in order not to break the skin. (A beet which has lost its 
ruddy color through "bleeding" is a distressing sight to the diner, and 
the flavor is never the same.) The tap-root should be left undis- 
turbed, and several inches of the leaf end allowed to remain. Cook 
in salted boiling water for about an hour, testing carefully with the 
finger instead of pricking. When done, drop into cold water and 
remove skins. Cut into thin slices, and then into fancy shapes with 
a vegetable cutter, or into cubes. Melt a tblsp. of butter and add 
to it a tblsp. of flour. When this sizzles add half a cup of water. 

What a pleasant sight it is to see the smoke arising from a 
man's own chimney; and how pleasant to hear the rain patter- 
ing on a man's own roof! To secure a HOME SITE is the 
stepping stone to SUCCESS. 




GLENSIDE -:- ROSLYN 

FERGUSON & JOHNSON 
High Class SUBURBAN BUILDING LOTS 
OFFICE, 3644 N. BROAD STREET 

Phone, Tioga 9095 Send for Booklet 

28 



Simply add water and sugar to the KNOX ACIDULATED package. 



Then add 3 tblsps. vinegar, 3 tblsps. cream, a half-tsp. sugar, and 
salt and pepper to taste. Cook till smooth and pour over beets. — 
Contributed. 

Butter-steamed Cabbage 

Crisp, tender, thinly-cut cabbage is required. Place in a tightly- 
covered pot with a large lump of butter, and cook very slowly on 
the back of the stove, shaking often, or turning quickly. A little 
salt may be necessary. — A. L. M. 

Whipped Cream Cabbage 

Wash a small, tender cabbage well, cut into narrow strips, and 
then into inch-long pieces. Let lie in iced water at least an hour 
before serving, then drain and dry it well, sprinkle lightly with salt, 
and stir it into a pint of cream that has been whipped very stiff. 
Turn and toss until thoroughly coated, and serve at once, with 
crackers and cheese. — Mrs. J. Dyre Moyer. 

Corn Fritters 

To the beaten yolks of 3 eggs add 1 pt. of green corn (grated 
or scraped), a little salt and 1 cupful milk. Add enough flour to form 
a good batter, with 1 tsp. Eumford baking powder. Beat very hard, 
then stir in the beaten whites, and drop the batter, by large spoonfuls, 
into hot lard, frying light brown on both sides. — Mrs. Edgar M. 
Davenport. 



BUILD WITH LUMBER 



Chas. F. Felin & Co. 

INCORPORATED 

LUMBER 
MILLWORK 
STAIRWORK 

York Road and Butler Street 
PHILADELPHIA 



29 



For Dainty Delicious Desserts use KNOX GELATINE. 



Cole Slaw 

Sprinkle 1 qt. of cut cabbage with % tsp. salt and 1 tblsp. sugar. 
Mix one beaten egg, % cup vinegar, % oz. mustard and 1 tsp. corn- 
starch and cook until thick, then stir into cabbage well. — Mrs. Evan 
T. Kimbel. 

Corn Pudding 

Six ears of corn, grated, (or 1 can), 2 tblsps. flour, % tsp. Rum- 
ford baking powder, % tsp. salt, 1 tblsp. sugar, 3 eggs, (beat sepa- 
rately, and add whites last) , large piece of butter. Add enough milk 
to make a thin batter, and bake until firm on top. — Mrs. W. S. 
Gilbert. 

Baked Egg Plant 

Parboil eggplant, cool and cut in half. Scoop out center, chop 
fine, and season with salt, pepper and butter. Add 1 egg and 
cup bread crumbs, mix well, stuff into the shells, cover with crumbs, 
and bake Vz hr. Slice and serve hot. — Mrs. S. M. Whittaker. 

Baked Onions 

Boil medium-sized onions 15 minutes. Drain well, arrange in a 
buttered baking dish, sprinkle with salt and pepper, and pour over 
them this sauce: 

Stir 2 tblsps. flour into 2 tblsps. heated, bubbling butter. Mix 
well. Add a cupful of heated milk gradually, and beat to a smooth 
cream. Season with salt and white pepper, and add a beaten egg. 
Top the dish with fine bread crumbs and bake, covered, 20 minutes, 
uncovering to brown. — Mrs. J. Dyre Moyer. 



COLONIAL 

ICE-CREAM. 




30 



Pink Coloring for fancy desserts in each package of KNOX GELATINE. 



THE POTATO 

Dietitians disagree as to the food-value of the potato, but 
rightly or wrongly, it still remains the most-used of vegetables. 

Despite this fact, however, all so-called "cooks" cannot 
properly present it, many dishes of even "plain-boiled," mashed 
or fried potatoes being unworthy of entertainment by self- 
respecting stomachs. 

"Marion Harland" — long an authority on matters culinary — 
taught, in substance, the following A, B, C's of Potato Lore. 

Parings should be thin; food-value, comeliness, and economy 
all demand it. The wise cook will also prepare more of the 
tubers than are immediately needed, thus saving not only next 
day's patience and fuel, but forehandedly providing the basis 
for many palatable "left-over" dishes. 

Boiled Potatoes a la Harland 

In the Skin or Peeled. — Drop uniform-sized potatoes in slightly 
salted, boiling water, and boil fast until a fork easily pierces the 
largest. Throw off water immediately, sprinkle well with salt, and 
set the pot, uncovered, at the back of range, for the potatoes to 
"dry off." If boiled in the skins, serve that way. 

Mashed Potatoes a la Harland 

Boil and mash thoroughly, and for at least 5 minutes, whip to a 
foamy cream with rich, hot milk and melted butter. 



DR. G. W. SPIES, Eyesight Specialist 

410 YORK ROAD JENKINTOWN, PA. 

Krewson Building 

9.15 A. M. to 5 P. M. Daily; Tues. and Sat. Ev'gs, 7 P. M. to 9 P. M. 
GLENSIDE, Next Nixon Theatre 
Wed. and Fri. Evenings, 6.30 P. M. to 9 P, M. 

8 A. M. to 9 A. M. Daily 



COMPLIMENTS OF 

WILLIAM H. KINSEY 

WILLOW GROVE, PA. 



32 VOLTS 1 10 VOLTS 

Electric Light and Power on Farm 
Pumps Incubators 

L. C. MADSEN -:- WILLOW GROVE, PA. 

31 



We act as Executor and Administrator 

Jenkintown Bank and Trust Company 



French Fried Potatoes a la Harland 

Fried potatoes should never be greasy. For "French frying," 
peel, cut in strips, and lay in iced-water 1 hr. Drain and dry thor- 
oughly, and fry in deep fat, which has been brought to boiling heat 
gradually. Test fat before frying with a bit of the potato. If it 
rises to the top and browns almost immediately, the fat is right. 
Drain the potatoes in heated tissue paper, and serve hot. 

French Fritters 

Boil 6 large potatoes in salt water, and mash. Add 1 cup milk 
and 1 pt. flour, stir, and boil 5 min., covered. In a hot pan heat 
lard, (as for oysters or crullers,) and drop the mixture in by spoon- 
fuls, first dipping the spoon in hot lard. Lay fritters on a platter 
after frying, and pour over them the frying lard to which a little 
onion and milk has been added. — Paris Cooking School. (By Mrs. 
A. Arenz). 

Potato Balls 

Rice 2 cups of hot boiled potatoes, and mix with 2 tblsps. butter, 
% cup grated cheese, 2 tblsps. milk and the yolks of 2 eggs. Season 
to taste and fry. — Mrs. John R. Howarth. 

Duchess Potatoes 

Boil 6 potatoes and put through sieve. Add 1 gill cream, yolks 
of 3 eggs, pepper, salt, parsley, and a little grated nutmeg. When 
smooth and well-mixed, form, by tablespoonfuls, into rounds, brush 
with beaten egg and brown lightly in oven. — Mrs. Henry J. Edsall. 



ESTIMATES GIVEN 

HAROLD S. CASSIDY 

DECORATING 
PAPERHANGING AND PAINTING 

DALLAS ROAD, WILLOW GROVE. PA. 



J. DISTLER G. UEBELE 

210 Loney Street 7954 Church Road 

DISTLER & UEBELE 

Contractors and Builders 



Bell Phone 



32 



FOX CHASE 



J. DYRE MOYER, York Road, Willow Grove 
Ail kinds of Lumber, Building Material, Coal and Feed — Bell Phone, 103 



Scalloped Potatoes 

Place a layer, about IV2 inches deep, of sliced raw potatoes in a 
buttered pudding dish, and sprinkle with salt, pepper, parsley, and 
bits of butter, repeating this layer process till dish is full. Top with 
bread crumbs and bits of butter, and pour several cups of warm milk 
around sides, adding more while baking, if necessary, but always 
warm. Cover dish till done, then uncover to brown. — L. W. M. 

Stuffed Potatoes 

Bake 8 large potatoes. Cut off tops, and carefully scoop out 
insides, saving the skin "cups." Mash pulp smooth, add 2 tblsps. 
butter, 1 gill cream, 2 tsps. finely minced onion, 1 tsp. minced parsley, 
and salt and cayenne pepper to taste. Work smooth and fold in 
lightly the stiffened whites of 2 eggs. Place mixture in the skins, 
heaping high, and brown lightly in oven. — Mrs. J. Dyre Moyer. 

"Sunday Breakfast" 

Dice 4 cold boiled potatoes and mix with 2 well beaten eggs and 
3 tblsps. milk. Season, put in well-greased pan and fry golden brown. 
Fold like omelet, and serve on hot platter, garnished with bacon and 
parsley. — Mrs. John R. Howarth. 

Sweet Potatoes, Candied 

Parboil, peel, and quarter lengthwise. Place in baking dish and 
pour over them a mixture of table syrup and butter. Sprinkle lightly 
with flour, and well with granulated sugar. Bake brown. — Mrs. 
John E. Howarth. 



YOU CAN'T FOOL THE PALATE 

Taste is the food test, and if kept satisfied you need never 
worry about cut price competition. 

Burk's Meat Delicacies 

are dependable 

SEASONABLE:— Lunch Roll, Meat Loaf, Sardellen, Frank- 
furters, Bolognas, Hams, Butternut Bacon, Pastry Lard. 



GUSTAV BECKER 

CATERER 

Correct Service — Reasonable Rates 
4310 FRANKFORD AVE. FRANKFORD, PA. 



33 



Try KNOX ACIDULATED GELATINE with the Lemon Flavor enclosed. 



Candied Sweet Potatoes 

Boil small sweet potatoes, peel and brown very slowly on the 
back of range, in a mixture of melted butter and about twice as much 
brown sugar. — Mrs. J. Dyre Moyer. 

Sweet Potato Puff 

Boil sweet potatoes, and set in moderate oven for 10 minutes to 
dry out. Mash 2 cupfuls and add 3 beaten eggs, 1 cup milk, 2 tblsps 
melted butter, and seasoning to taste. Beat hard and bake in greased 
dish. Nice with roast pork. — Contributed. 

Rice Croquettes 

Boil 1 cup rice dry, in 2 cups water, then add enough warm milk 
to cook it soft. Add a little salt, 2 tsps. sugar, and piece of butter. 
When cold, add a beaten egg, dip in bread crumbs and fry. — Mrs. W. 

E. PUGH. 

Rice Croquettes 

One large cup of rice, 1 cup milk, 1 cup water. Boil until tender, 
then add a little salt, 1 tsp. butter ; simmer for ten minutes, then add 
2 well-beaten eggs and grated rind of a lemon. Stir until thick: 
when cold, mould and fry in boiling fat. — Mrs. Henry J. Edsall. 

Spanish Rice 

Six tblsps. raw rice, 3 tblsps. chopped onion, 2 tblsps. butter, 
% green pepper, chopped, % cup grated cheese, 1 cup boiling water, 
2 cups stewed tomatoes, salt and pepper to taste. Mix well, and bake 



W. C. FLECK & BRO. 

HARDWARE 

JENKINTOWN PENNSYLVANIA 



CHELTEN HILLS CEMETERY 

Non-sectarian 
EAST WASHINGTON LANE, GERMANTOWN 
Lawn Plan Maintenance Fund Perpetual Care Fund 

Choice Family Burial Plots, Moderate Prices 

Cash or Easy Payments 
OFFICE, 1509 ARCH STREET 
Phone, Spruce 2595 Philadelphia, Pa. 

34 



KNOX GELATINE makes dainty desserts for dainty people. 



in buttered dish in moderate oven (about 1 hour) till tender. Stir 
often. — Mrs. A. W. Geiger. 

Boiled Spinach 

Boil in salted water % hr., drain thoroughly and chop fine. Melt 
2 tblsps. butter, stir in 1 tblsp. flour smoothly, and add a pinch, each, 
of salt and sugar. Stir over fire a few minutes, add spinach, 1 cup 
stock or milk, and cook till dry. Add 1 tblsp. cream or milk to a 
beaten egg yolk, stir into spinach, heat well and serve in hot dish. — 
Mrs. Wm. E. Eobinson. 

Steamed Spinach 

Wash thoroughly in several waters, allowing to soak in cold 
water for some time. Then shake, and with the moisture still clinging 
to it, put in a tightly-covered pot. Add no water — the moisture and 
juice are sufficient. Cook slowly till done, about 20 minutes, stirring 
well several times. Work a large lump of butter through, and add a 
little salt, if needed. This method of cooking retains all the nutritive 
qualities and valuable salts. — Mrs. J. Dyre Moyer. 

Baked Tomatoes 

Wash tomatoes and scoop out the seeds, at stem end. Cook 1 
tblsp. finely-chopped onion in 4 tblsps. melted butter until tender, add 
^4 cup water, and enough bread to thicken, and season with salt, 
pepper and sugar. Stuff this into the tomatoes, and bake tender in 
moderate oven. Eetain their shape while cooking. — Mrs. Wm. E. 
Robinson. 



Samson Trucks & Tractors : Traylor Trucks 
Studebaker and Chevrolet Automobiles 

Buy your Car from us and say: 
"I bank the difference every day'* 

RAYMOND A. ERWIN 

SHOW ROOM AND ACCESSORY STORE 
9533-35 BUSTLETON AVE. BUSTLETON, PHILA. 

BRANCH OFFICES: 

OAK LANE, OPPOSITE STATION 
BOULEVARD, COR. RISING SUN AVE. 

J. T. JACKSON CO. 
Realtors 

FRANK P. FELTON, Jr., Pres. 

EDWIN STOTT, Vice-Pres CHESTNUT and 13th, S. E. Cor. 
JAY D. ROY, Sec y PHILADELPHIA 



35 



SILL'S CENTRAL MARKET, York and Davisville Roads, Willow Grove 
Market daily at Sill's, and become a bank depositor 



Baked Tomatoes 

Cut the tops from large, firm tomatoes, and remove insides care- 
fully, saving the outside "cup." Chop half the pulp and add as much 
minced boiled ham, and 2 tblsps. bread crumbs. Season to taste and 
place in the tomato cups, and dot with butter. Put in a pan with 
a little hot water or soup stock and bake until tender, covering at 
the first. — L. W. M. 

Canned Tomatoes, Fried 

Mix 1 pt. canned tomatoes, 2 tblsps. butter (melted), 1 tsp. salt, 
% tsp. pepper, V2 tsp. sugar, and 1 cupful bread flour, (sifted with 1 
tsp. Eumf ord baking powder) . Fry by spoonfuls, some distance apart 
on a hot pan containing a little melted fat. — Contributed. 

Creamed Tomatoes 

Cut firm tomatoes in thick slices and fry tender in butter. Add 
1 tblsp. of flour to 1 tblsp. melted butter, and bring to bubbling-point, 
then add V2 pt. mixed cream and milk. Cook until thick, stirring con- 
stantly. Season the tomatoes with salt and pepper, and turn the 
sauce over them. — Letitia Roberts. 

Raw Tomatoes and Cucumbers 

Carefully remove the pulp from firm tomatoes, chop, chill, and 
mix with ice-cold cucumber dice. Stuff into the cold tomato shells, 
and top with mayonnaise. Serve on crisp lettuce. — Letitia Roberts. 



YOU CAN GET ALMOST ANY 

MAGAZINE 

AT 

KELLNER'S LUNCH ROOM 

P. R. T. Waiting Room, Willow Grove, Pa. 

Single Copies or by Yearly Subscription 

STORE OPEN DAY AND NIGHT 
JOBBING AND ALTERATIONS ESTIMATES FURNISHED 

S. R. KREWSON & SON 

Carpenters and 
Builders 

BELL PHONE ASHBOURNE, PA. 



See that the name K-N-O-X is on each package of gelatine you buy. 



Raw Tomatoes With Whipped Cream 

Pare large, smooth tomatoes carefully (never scald). Set on ice 
until chilled to the heart. When ready to serve, sprinkle lightly with 
salt and paprika, and heap with whipped cream. This makes a 
delicious summer entree. Warm buttered crackers and cream cheese 
make a fitting accompaniment. — Mrs. J. Dyre Moyer. 

Scalloped Tomatoes 

Drain % large can of tomatoes, (or the same amount of fresh), 
add 1 onion cut fine, 1 green pepper, if available, (chopped), and 
salt and pepper. Place in layers in a casserole, sprinkling each layer 
with cubes of stale bread (use 2 cups in all), and bits of butter. 
Bake in moderate oven V2 hour. — Leona V. Howard. 

Stewed Tomatoes 

Brown a little thinly-sliced onion in a spoonful of melted butter, 
add to a quart of peeled and sliced tomatoes, and cook fast about 20 
minutes. (Tomatoes should be cooked in aluminum or agate pots, — 
never in tin.) Season with salt, pepper and sugar, and thicken with 
either a lump of butter rolled in flour, or fine, dry bread crumbs. Stew 
5 minutes longer. — A. L. W. 

Tomato Omelet 

Soak a cupful of dry bread crumbs in 1 cup milk and stir into 5 
beaten eggs. Add four tomatoes, peeled and chopped, season, and cook 
in 2 tblsps. of melted butter, until set. Serve at once, with tomato 
sauce. — Contributed. 



EDWARD BATES 

CONTRACTOR AND BUILDER 

HATBORO MANOR, HATBORO, PA. 

BELL PHONE, 25-R 



BELL PHONE, Hatboro 62-J KEYSTONE PHONE, Hatboro 26-A 



N. E. WALTON 

FUNERAL DIRECTOR 



AUTO SERVICE 



37 



HATBORO, PA. 



J. DYRE MOYER, York Road, Willow Grove 
All kinds of Lumber, Building Material, Coal and Feed — Bell Phone, 103 



SALADS AND DRESSINGS 



Chicken Salad 



One pint each of cold chicken and celery, or half as much celery 
if not fond of it. French dressing or mayonnaise. Lettuce and the 
whites of four eggs, hard-boiled. Cut the chicken into dice. Scrape, 
wash and cut celery in small pieces. Mix with dressing and keep on 
ice until ready to serve. Arrange salad in dish, garnish with lettuce 
or celery leaves. On top place the whites of the eggs cut into rings 
and lay so as to form a chain. — Mrs. Geo. Nice. 



To 2 qts. of crab meat and 6 hard boiled eggs add 3 large green 
peppers and 2 stalks of celery (both chopped fine), 2 onions, juice 
of 3 lemons, and 1 cup of olive oil. Cover with this mayonnaise — 4 
egg yolks beaten with olive oil to desired thickness, seasoned with 
salt and a dash of cayenne pepper. — Eva M. Duffield. 



On a bed of lettuce leaves, lay slices of cold cooked meat, to- 
matoes, cucumbers, sweet green peppers and apples. Garnish with 
water cress or parsley, olives and slices of hard-boiled egg, and top 
with mayonnaise dressing. Cooked string beans and beets — in fact, 
almost any cold cooked vegetable — may be included in this good hot- 
weather dish. — Mrs. J. Dyre Moyer. 



" W A NT ED" — Your Entire Family Wash 



Crab Salad 



"Entire Luncheon" Salad 



For 
which we 
offer you 
an eco- 
nomical 
plan that 
will elim- 
inate 



wash- 
day 




Write for 
literature 
or better 
still have 
our route 
man call 



and 
explain 



All Work Guaranteed 



Estimates Cheerfully Given 



HARRY S. PHIFER 

CONTRACTOR AND BUILDER 



AVENUE A, GLENSIDE, PA. 



Mail Orders Promptly Attended To 



B. O. & O. E. TEGGE 



Apothecaries 



GLENSIDE, PA. AND HADDON HEIGHTS, N. J. 



38 



Where recipes call for Gelatine use KNOX GELATINE. 



Date and Cheese Salad 

Take stones from dates and fill with cream cheese, moistened with 
milk to make thin paste. — Mrs. Harold S. Cassidy. 

Fruit Salad 

Cut pineapple, oranges, bananas, and white grapes in small 
pieces, mix well, and let stand 2 hrs. 

Dressing — 2 tblsps. sugar, % tsp. salt, 1 large tsp. cornstarch, 2 
tblsps. butter, 1 egg, (beaten very light) , % cup cream. Boil till thick, 
and add % cup lemon juice. When cold, and just before serving, fold 
in % pt. of whipped cream. Serve on lettuce leaves. — Mrs. Wm. H. 
White, Jr. 

Luncheon Salad 

One envelope Knox Sparkling Gelatine, 1 cup cold water, 1 Vi cups 
boiling water, cup lemon juice, % cup sugar, 3 tart apples, 1 cup 
celery, cut in small pieces, % cup pecan nut meats. Soak gelatine in 
cold water five minutes, and dissolve in boiling water. Add lemon 
juice and sugar. When mixture begins to stiffen, add apples, sliced 
in small pieces, chopped celery and broken nut meats. Turn into mold, 
first dipped in cold water, and chill. Accompany with mayonnaise 
dressing. This mixture may be served in cases made from bright red 
apples. 



SAINT ANNE'S CHURCH (Episcopal) 

WELSH ROAD, AT THE YORK ROAD WILLOW GROVE, PA. 

The Rectory, Moreland Ave., Hatboro — Phone, Hatboro 136-W 
Sunday Services: — 9.30 A. M., Church School; 10.30 A. M., Service 
and Sermon; 7.30 P. M., Service and Sermon, 
(October to May). 
Holy Communion, Second Sunday in each month, at 10.30 A. M. 



DIANA Hand Knitting YARNS 

Save Money — Buy Direct 

ROSLYN WORSTED YARN COMPANY 

ROSLYN, PA. 

Send for Samples Mail Orders Only 



BLACK CAT 

809 E. Greenwood Avenue, Jenkintown, Pa. 

We are always on the lookout for 
Novelties in Toys, Favors, Games, etc. 
Dennison's Goods, Stationery, School 
Supplies and — Pure Candies. 

39 




FOUR PINTS of jelly in each package of KNOX GELATINE. 



Oyster Salad 

Kub a salad bowl with an onion, and put in 1 doz. cooled fried 
oysters, cut in small pieces. Add 12 heaping tblsps. of diced celery. 
Make a dressing of 2 egg yolks, salt, paprika, mustard, sugar, 3 
tblsps. of olive oil and V2 cup of whipped sour cream. Pour over the 
oysters and serve very cold. — Mrs. George W. Hellings. 

Oyster Salad 

Wash and dry 1 pt. of oysters, add 2 cups of celery, and mix 
together with mayonnaise. Serve on lettuce leaves, and sprinkle with 
sliced peppers or pimentos. — Mrs. David J. Nolan. 

Perfection Salad 

One envelope Knox Sparkling Gelatine, V2 cup cold water, V2 
cup mild vinegar, 2 tablespoonfuls lemon juice, 2 cups boiling water, 
% cup sugar, 1 teaspoonful salt, 1 cup cabbage, finely shredded, 2 
cups celery, cut in small pieces, 2 pimentos, cut in small pieces. Soak 
gelatine in cold water five minutes. Add vinegar, lemon juice, boiling- 
water, sugar, and salt. Strain, and when mixture begins to stiffen, 
add remaining ingredients. Turn into mold, first dipped in cold water, 
and chill. Remove to bed of lettuce or endive. Garnish with mayon- 
naise dressing, or cut in cubes, and serve in cases made of red or 
green peppers, or turn into molds lined with canned pimentos. A 
delicious accompaniment to cold sliced chicken or veal. 



Estimates Given Phone, Willow Grove 135 Prompt Attention 

ALBERT S. HEATH 

Roofing : Spouting : Heaters : Ranges 

Residence on Old York Road WILLOW GROVE, PA. 



JOHN J. RE ILLY JOS. R. LANNON 

LANNON & REILLY 
Realtors 

5913 N. BROAD STREET, PHILADELPHIA 



DAVID J. ARMON'S DEPARTMENT STORE 

WEST AVENUE NEAR YORK ROAD 
JENKINTOWN 

40 



I : 

KNOX GELATINE solves the problem of "What to have for dessert?" 

Potato Salad 

To 1 qt. of cold boiled potatoes, cut fine, add celery or celery- 
seed, and a tiny bit of onion. Make a dressing of 2 eggs and 1 level 
tblsp. of flour, beaten together till smooth, 1 cup cream and milk 
mixed, 3 tblsps. sugar, 6 tblsps. vinegar, pinch of nuistard, dissolved 
in vinegar, and salt and pepper to taste. Bring to a boil in double 
boiler, removing from the fire in a few seconds. — Mrs. Edward Carl. 

Tomato and Celery Salad 

Cook 2V2 cupfuls of canned tomatoes, chopped onion, celery, and 
a little parsley for 15 minutes. Season to taste. Strain and add X A 
package of Knox's gelatine, softened in % cup of water. Stir till 
gelatine is dissolved, then turn into mold. When formed and ready 
to serve, turn out, cut in cubes, and serve on lettuce leaves with 
mayonnaise and chopped celery. — Mrs. John R. Howarth. 

Tomato and Cucumber Salad 

Peel 6 ripe tomatoes, cut a slice from the top of each, and remove 
the seeds carefully. Peel 2 cucumbers, cut into dice, and season with 
salt and pepper. Set tomatoes and cucumbers on ice. Mix % tsp. 
salt, 1 tsp. flour, 1 tsp. mustard, and 2 tblsps. sugar, with 2 tblsps. 
butter, add 2 beaten egg yolks, % cup of cream, and X A cup vinegar. 
Cook over hot water till mixture thickens. Strain if necessary and 
chill. When ready to serve mix V2 the dressing with the diced cucum- 
bers, fill into the tomato cups, and top with a spoonful of the dressing. 
Sprinkle with a little chopped parsley, and serve on lettuce leaves. — 
L. W. M. 

Compliments of 

JOHN HEDGES 

Willow Grove, Pa. 

THOMAS LYONS 

Watches, Clocks, Jewelry and Silverware 
DOYLESTOWN, PENNA. 

Repairing a Specialty 



Estimates Given Repair Work Attended To 

DANIEL CARTER 

CONTRACTOR AND BUILDER 

HATBORO, PENNA. 
41 



KNOX GELATINE is economical— FOUR PINTS in each package. 



Tuna Fish Salad 

Chop 1 can of tuna fish, 1 tblsp. of onion and 2 tblsps. of green 
peppers very fine, and mix well. Add salt to taste and about % cup 
of mayonnaise. Serve on lettuce leaves, or stuff into ripe tomatoes. — 
Mrs. A. B. Stevenson. 

Shrimp Salad 

Boil 4 medium-sized potatoes, in the skin, peel and dice when cool, 
and add to washed and dried shrimps (a 15c can). Add a cupful of 
mayonnaise dressing, an onion diced, 2 stalks of diced celery, and 1 
cupful of ripe olives, cut from the stones. Chill and serve garnished 
with slices of hardboiled egg, parsley, and a few whole olives. — Mrs. 
Howard Leadbeater. 

French Dressing 

Six tblsps. olive oil, 3 tblsps. vinegar, 2 saltsps. salt, and 1 of 
pepper. Mix well. Rub the inside of the salad bowl with a garlic 
clove before serving. — L. W. M. 

Mayonnaise Dressing 

Put a well-drained, cold egg yolk in a chilled bowl, add 1 tsp. 
lemon juice; stir well with silver fork. Add olive oil, a few drops at 
a time, stirring steadily. As dressing thickens, add oil more freely; 
use Vz pt. in all. Season with a dash of paprika, % tsp. salt, 1 saltsp. 
mustard, and 1 tblsp. vinegar. — Contributed. 



Chambers Fireless Gas Range k^nd^on^the^market 
<^JL TURN OFF THE GAS 

JH? rZZZL„ AND G0 A WAY 

ft \ v\ H' m You can get a meal ready, put it in the 

I \ _Jpv U\ q P 1 Chambers Fireless, go about your other work 

A rT?vO>\y i ftMB WgftWB K^hdhkiI >! dress f° r a trip to the shops or theatre, 

/ j^^^ ^^^ j^l' g and ^ when you're ready turn off the gas and 

f V ^^~ ^PPfr^PhBEjpffX ® I Time or Cash Payments 

/ " ------ ■Lg , ij, r «jil Come in and See Demonstration 

j |HHHKMHHHBMHESSHHCuts Gas Bills Lessens Labor 

PHILA. FURNACE AND SUPPLY CO. 

260 SOUTH 15TH STREET Phones: Spruce 2775-2776 

PHILADELPHIA'S FIRST PIPELESS ENGINEERS 



"The Proof of the Cooking is in the Eating" 

And when it comes to Real Estate service, the real test of value is 
found in the results obtained. 

Cornell service has been proved right by a big army of satisfied 
clients — those who have had their properties sold at the right price — 
and those who have bought properties at the right price. 

Just ask anyone who has been dealing with Cornell. 

REAL SERVICE IN REAL ESTATE — 
and that means buying, selling, renting, willing, mortgages, etc. In- 
surance of all kinds with prompt settlements. 

FOR RESULTS SEE CORNELL FIRST 

WARREN M. CORNELL, Hatboro, Pa. 



42 



J. DYRE MOYER, York Road, Willow Grove 
All kinds of Lumber, Building Material, Coal and Feed — Bell Phone, 103 

Mayonnaise Dressing 

Place a cold, fresh egg yolk in a bowl, add 1 tblsp. vinegar, 2 
tsps. salt and 1 tsp. mustard, and mix briskly for a minute with a 
small wire whisk, then add olive oil, drop by drop, till a gill is used, 
stirring constantly. Four minutes after adding oil, add 1 small 
bunch of chopped parsley, 2 small garlic onions, grated, and the juice 
of x k lemon. Mix sharply for a minute, and keep on ice till used. — 
Mrs. C. R. Brumfield. 

Boiled Dressing 

One egg yolk, % cup water, V2 cup vinegar, x /4 tsp. salt, Vz tsp. 
mustard, V2 tsp. butter, 2 tblsps. flour and 2 tblsps. sugar. Cook all 
together until mixture clears, and also stiffens a little. This dressing 
will keep for weeks. — Mrs. John Michener. 

Boiled Dressing 

Mix 1 tblsp. salt, 1 tblsp. mustard, 1 tblsp. flour, 2 tblsps. sugar, 
and 1 cup of cream or milk, and bring to a boil. Beat 3 eggs, and 
add 1 cup of vinegar gradually, then add to the first mixture, and let 
come to a boil. — Mrs. F. L. Miller. 

Boiled Dressing 

Boil together 2 eggs, 1 tsp. salt, 1 tsp. sugar, 1 tsp. mustard, 1 
large spoonful butter and % cup vinegar. Let stand till cold, and 
before using add % cup of cream. — Mrs. Raymond Crawford. 



COMPLIMENTS OF 

STATE SENATOR 

FLETCHER W. STITES 

Narberth, Pa. 



JOSEPH J. McGOLDRICK 

Undertaker 
JENKINTOWN, PA. 

and 

27 E. Gravers Lane, Chestnut Hill 



Try the KNOX GELATINE recipes found in this book. 
43 



STUDEBAKER— The World's Largest 
Builders of Six Cylinder Motor Cars 



ROGERS MOTORS 
Jenkintown, Pa. 



Cream Dressing 

Beat 3 eggs together, till very light; add 1 tsp. salt, pinch of red 
pepper, Vz saltsp. of mustard, mixed with a little water, and last, 4 
tblsps. of rich, sweet cream. — Contributed. 

Sour Cream Dressing 

Beat together 1 egg, 1 teaspoon mustard, 1 teaspoon sugar, 1 tea- 
spoon cornstarch; add V2 cup sour cream, and V2 cup vinegar, and 
boil in a double boiler three to five minutes. Salt to taste. — Mrs. 
Emma H. McCartney. 

Sour Cream Dressing 

Beat a cupful of rich, very cold sour cream hard for five minutes, 
adding, while beating, 1 tblsp. powdered sugar and V2 tsp. lemon 
juice. Delicious with thinly-sliced, chilled cucumbers. — Mrs. J. Dyre 
Moyer. 

Fruit Salad Dressing 

To 1 stiffly-beaten egg white add gradually 1 tblsp. lemon juice, 3 
tblsps. orange juice, 3 heaping tblsps. sugar and a pinch of salt. Beat 
till creamy. — Mrs. John R. Howarth. 

Peanut Butter Salad Dressing 

One-half cup sour cream, 2 tblsps. Wilmar peanut butter, 2 tblsps. 
vinegar, 1 egg, V2 tblsp. sugar, V2 tblsp. salt, r A tblsp. mustard, % 
tspn. paprika. Mix and cook in a double boiler until thickened. 



First and Second Mortgage Funds. Bell Phone 

Acknowledgments and Affidavits Taken 

PERRY GREENSPAN, Real Estate 
Roslyn, Pa. 

Between Glenside and Willow Grove 
Automobile and Fire Insurance Notary Public 



Compliments of 

THE BETSY ROSS MFG. CO. 
Willow Grove, Pa. 



Bell Phone, Willow Grove 71 W 
Keystone Phone, Hatboro 64-Y 

JACK'S RESTAURANT COMPANY 

Good Place to Eat 
WILLOW GROVE, PA. NESHAMINY FALLS GROVE, PA. 



DESSERTS can be made in a short time with KNOX GELATINE. 

44 



We serve as Trustee, Guardian, etc. 

Jenkintown Bank and Trust Company 



Quick-Made Salad Dressing 

Mash a large, fresh-boiled potato while hot, and add a heaping 
tsp. of butter. Mix 1 tsp. of sugar, % tsp. of salt, 1 tsp. of made 
mustard (or V2 tsp. of dry mustard) , and 2 tblsps. of vinegar. Add 
to the mashed potato, with more vinegar or water as needed and 
garnish with slices of hard-boiled egg. — Mrs. Elizabeth S. Roessler. 

Russian Salad Dressing 

Mix 4 cups of mayonnaise with 2 cups of chili sauce and 1 small 
can of pimentos. Chop 3 tsps. of green peppers, V2 tsp. of onion 
and % tsp. of parsley very fine, and add. — Mrs. A. B. Stevenson. 

Salad Dressing 

Mix 1 egg (beaten well) V2 cup sugar, 1 tblsp. mustard (dry), 1 
tsp. salt, 1 tblsp. flour, with a little cold water, to make a smooth 
paste. Beat with egg beater in a pint bowl ; fill up bowl with V2 milk 
and V2 vinegar. Cook until thick; stir constantly to keep from burn- 
ing. Thin with milk when ready for use. This is very economical, as 
it keeps until used. — Mrs. John S. Mason. 

Salad Dressing 

Mix a tblsp. of flour with butter the size of a walnut, add a 
beaten egg, 1 cup of water, 2 tsps. of sugar, 1 tsp. of salt, and a little 
pepper. Cook in a double boiler until of the desired consistency, add- 
ing % cup of vinegar and a little mustard mixed with water, after 
the mixture comes to a boil. — Mrs. C. R. Ritchie. 



SILBERMAN'S 

For 

Clothing, Shoes, Hats and Furnishings 

"Always the Best" 
603-7 WEST AVENUE, JENKINTOWN, PA. 



A. L. Powell— A. H. Powell Bell Phone, 152 

THE ELECTRIC SHOP 

"Everything Electrical" 

YORK ROAD - HATBORO, PA. 

Next to Almar Store 
Storage Battery Service Station Houae Wiring Our Specialty 



Phone, Hatboro 74-J 

H. N. SHORDAY & SON 

Quality Meat Market 
YORK AND MONTGOMERY AVES., HATBORO, PA. 



Use KNOX GELATINE— the two quart package. 
45 



KNOX GELATINE makes a transparent, tender, quivering jelly. 



Salad Dressing 

Mix 1 tsp. of salt and 6 tsps. of flour, both slightly heaped, with 
% tsp. of mustard, and 6 or more tsps. of sugar. Add enough cold 
water to make a thick batter, and 1 or 2 eggs. Stir the mixture into 
1 cup of water and 1 cup of cider vinegar that has been brought to 
a boil, and cook about 5 minutes. Add either 1 tblsp. of butter, while 
hot, or add oil when mixture has cooled. Beat with an egg beater, 
and if too thick, add more vinegar and water. — Mrs. Elizabeth S. 
Roessler. 

Thousand Island Salad Dressing 

One-half cup olive oil, juice of % lemon, juice of Vz orange, 1 tsp. 
grated onion, 8 sliced olives, 1 tblsp. chopped parsley, X A tsp. salt, X A 
tsp. paprika, 1 tsp. Worcestershire sauce, X A tsp. mustard. Shake in 
glass jar, with close top, till smooth and slightly thickened. — Con- 
tributed. 

Salad Dressing Without Oil 

Beat 2 eggs light and add 2 tblsps. of vinegar, 1 tblsp. of water, a 
small pinch of salt, butter (size of an egg), and 1 tsp. of sugar. Cook 
over a slow fire till mixture thickens. — Mrs. Katherine Brown. 

Salad Dressing 

Mix 2 tblsps. flour, 2 tblsps. sugar, 1 tsp. mustard, and Vn tsp. 
salt. Add 1 egg, 2 cups milk, 1 cup vinegar and a lump of butter or 
olive oil. Boil in a double boiler until mixture thickens. — Mrs. Eva F. 
Stuckert. 



COMPLIMENTS OF 

WILLIAM E. COOPER 

Willow Grove, Pa. 



S. S. GEHMAN, Prop. 

Bread Is Your Best Food — Eat More Of It 

AMBLER BAKING COMPANY 

AMBLER, PA. 

HARVEST BREAD 
French Pastry, Sweet Buns, Rolls and Cakes — -All Kinds 



Bakery, 211-213 N. Main St. Branch Store, 413 Butler Ave. 

Bell Phone, Ambler 4 7 1 Bell Phone, Ambler 3 5 0-J 

46 




PIES, PUDDINGS AND OTHER SWEETS 



PASTRY 

Good materials alone will never make good pastry. The 
real secret of "lightness" lies in the coldness of the ingredients, 
the freedom from handling, and a steady, hot oven, exposure to 
whose heat quickly expands the cold air in the paste. Baking 
powder may, or may not, be used. 

The following formula makes a good, plain pastry, the 
quantity being sufficient for 2 small crusts: — 

Sift 1 cup of flour, V± tsp. Rumford baking powder and % tsp. 
of salt together well. Work in with a knife % cup of shortening. 
(Do not use the fingers, on account of their heat.) Add just enough 
cold water to hold the ingredients together, — do not knead. Turn out 
on a slightly-floured board, divide in 2 parts, and roll out lightly. 
Bake in a hot oven. 

Good Pie Crust 

Mix 3 cups of flour, % tsp. of Rumford baking powder and % 
tsp. salt with 1 cup of lard. Add just enough water to make in- 
gredients stick together, and roll out. If making fruit pie, put the 
fruit in the oven to get hot while making the pastry, then place the 
fruit in a deeper pan than is ordinarily used, and cover with a top 
crust only. — Mrs. Elizabeth S. Roessler. 



NASH 

PASSENGER CARS AND TRUCKS 
J. LESLIE KREWSON 

HATBORO AND JENKINTOWN 

Nash Leads the World in Motor Car Value 



KNOX GELATINE Is the one dessert for all appetites. 
47 



J. DYRE MOYER, York Road, Willow Grove 
All kinds of Lumber, Building Material, Coal and Feed — Bell Phone, 103 



Pie Crust 

One cup lard, (generous,) % cup boiling water, 3 cups flour, 
V2 teaspoon salt. Pour boiling water over lard, stir until all lumps 
disappear, add salt and flour. Mix lightly (do not knead) and roll 
out. — Mrs. George W. Hellings. 

Good Meat-Pie Crust 

Mix 3 cups of flour, 3 tsps. of Eumford baking powder, and Y2 
cup of lard with just enough milk or water to make rolling out pos- 
sible, and bake in a hot oven. — Mrs. Elizabeth S. Roessler. 

Aunt Sallie's Pie Crust 

Two cups flour, 4 tblsps. lard, 2 tblsps. butter, % cup cold water, 
pinch of salt. Cut up lard and half of butter and mix with flour in a 
bowl. Add remainder of butter a little at a time while rolling out. — 
Mrs. George Nice. 

Puff Paste 

Chop 6 oz. of cold butter into a half-pound of flour until like 
coarse powder. Wet with a small cupful of iced water, and stir to a 
paste. Eoll out quickly and lightly several times on a chilled board, 
handling as little as possible. Set on ice for several hours before us- 
ing, and bake in a hot oven. — L. W. M. 

Telephone— Office, Melrose 1476 DEPENDABLE COAL 

JOHN B. LYNAM 
COAL 

Lime, Sand, Cement and Building Materials 
ASHBOURNE, PA. 



THE INTELLIGENCER 

DOYLESTOWN, PA. 

Daily and Weekly 
Bucks County's Oldest and Largest Newspapers 
Unrivalled Local News Service Best Advertising Mediums 

GEHRET BROTHERS. INC. 

Structural Steel and Ornamental Iron Work 
Fire Escapes, Railings, Wire Guards 

Drawings and Estimates Furnished 
BRIDGEPORT, Montg. Co., PA. 



Give the growing children KNOX GELATINE. 
48 



SILL'S CENTRAL MARKET, York and Davisville Rds., Willow Grove 
Once a customer, it's "dollars to doughnuts" you'll stay one 



Apple Sauce Pie, Creamed 

Line a pie plate with a thinly-rolled crust of puff paste, sprinkle 
with flour, lay on a similar crust, and bake brown. Separate crusts, 
spread the lower with sweetened apple sauce, well-beaten and cover 
with whipped cream. Lay on the upper crust, and sprinkle with 
powdered sugar. A sweetened meringue may be substituted for the 
whipped cream, spreading it over the top crust only. — Contributed. 

Banana Pie 

Cook together 1 pt. milk, 1 tblsp. flour, 1 egg, % tsp. cornstarch, 
% cup sugar, and pour mixture over 1 or 2 bananas that have been 
laid in slices on a baked pie crust. — Mrs. E. Rhumsyre. 

Butter Scotch Pie 

One egg, % cup brown sugar, 1 cup milk, 1 tblsp. cornstarch, 
butter the size of an egg. Flavor and boil all together. — Mrs. Ray- 
mond Crawford. 

Camoflauge Cheese Pie 

One can condensed milk, 4 eggs, juice and rind of IV2 lemons. 
Beat yolks of eggs, add milk, lemon, then fold in beaten whites of the 
eggs. Sprinkle a little nutmeg on top, pour in a baked crust and 
bake until set, a few minutes. — Mrs. A. W. Geiger. 

-everything musical 
since 186$ 

tYMANft 

1108 Chestnut St. 





Ice Cream 



The Old Fashioned Kind 



Before buying a new GAS RANGE look over our stock and 

secure our prices 
Also keep in mind that ranges purchased from us 
carry our guarantee of service 

INTERSTATE APPLIANCE CORPORATION 

Labor Saving Devices 
P. S. G. A E. Co. BLDG. JENKINTOWN, PA. 



KNOX GELATINE is clear and sparkling. 
49 



A KNOX GELATINE Dessert or Salad is attractive and appetizing. 



Chocolate Pie 

Beat 3 eggs well with 4 tblsps. sugar, and add 2 cups scalding 
milk, gradually. Stir in % cup grated sweet chocolate, remove from 
fire, add 1 tsp. vanilla, and bake till "set", in rich puff paste. — Con- 
tributed. 

Cottage Cheese Custard 

Line a large pie plate with plain pastry, and fill with a custard 
made as follows: Eub 2 cups of cottage cheese until smooth, add 1 
tblsp. of corn starch, 2 beaten eggs, a little salt, sugar to taste, and 
1 large cupful of milk. Fill into the crust, sprinkle with cinnamon, 
and bake. — Mrs. B. Margerum. 

Crumb Pie 

Make crumbs by mixing 4 cups flour, 2 cups brown sugar and 1 
cup shortening. Pour \ x k cups boiling water over 1 tsp. baking soda 
and stir into 1 cup of molasses. Half-fill a crust with the liquid, 
sprinkle with the crumbs and bake. — Mrs. Elizabeth Shadel. 

Lemon Pie 

One orange, 2 lemons, 3 eggs, 4 large tblsps. corn starch, butter 
(size of walnut), \ x k cups sugar. Mix and add boiling water, cooking 
continually until of a creamy consistency. Makes three pi«B. — 
Mabel C. Dennison. 

Aunt Sallie's Lemon Pie 

Make a paste of the juice and rind of one lemon, cup of sugar, 
butter the size of walnut; two yolks and the white of one egg (beat 

C. EDWIN MacNAIR 
Real Estate Broker 

And All Kinds 

Insurance 

PHONE 79-J HATBORO, FA. 



Phone, Poplar 5364 

W. T. GARRISON 

CONTRACTOR AND BUILDER 
1338 NORTH TENTH STREET PHILADELPHIA 



Compliments of 

FRANK RUSH 

Willow Grove, Pa. 

50 



Ask your grocer for KNOX GELATINE— take no other. 



the white separately) and two heaping tsps. of cornstarch. Add cup 
of boiling water and cook until stiff. Put into a pie-crust, then cover 
with the second white of egg stiffly beaten with a tblsp. of sugar, and 
bake in moderate oven. — Mrs. George Nice. 

Lemon Pie 

Three lemons, (grated rind and juice), 3 small teacupfuls of 
granulated sugar, 6 egg yolks, well-beaten, 6 tsps. cracker crumbs, 6 
tblsps. melted butter, % cup of milk. Stir well as each ingredient is 
added. Beat the 6 egg whites very stiffly, and fold in carefully, last. 
Bake very slowly so that the pie will cook through before it browns. — 
A transplanted Southern Cook. 

Lemon Pie 

Boil 1 quart of milk or water, cup of sugar, 3 lemons, juice and 
grated rind; small piece of butter; yolks of 3 eggs; 3 tblsps. corn- 
starch. Bake with an undercrust. Make meringue of whites of eggs 
for top. — Mrs. H. R. Johnson. 

Lemon Pie 

Mix 4 tblsps. cornstarch with 3 cups sugar, add well-beaten yolks 
of 4 eggs, 4 cups cold water, and juice and grated rind of 3 lemons. 
Cook until clear, stirring continually. When cold place in a cold 
baked crust. Beat the 4 egg whites stiff, add flavoring and a little 
sugar, spread over pie, and brown in oven. — Mrs. A. B. Stevenson. 



COMPLIMENTS OF THE 

GLENSIDE RESTAURANT 

FRANK A. CHUBB, PROP. 



Do you wish to buy or sell REAL ESTATE along the 
Reading R. R. and York Road Sections? 
SEE 

JOHN H. SHIELDS, Real Estate 

6800 YORK ROAD 

Established 1906 Phone, Oak Lane 04-46 

FRANK D. CLIFFORD 

OPPOSITE JENKINTOWN THEATRE 

HOME-MADE CANDY— FRESH DAILY 

PARTY NOVELTIES, BIRTHDAY GIFTS, FINE CONFECTIONS 
BREYER'S ICE CREAM 
51 



KNOX GELATINE improves soups and gravies. 



Lemon Cake Pie 

Sift 1 cup sugar, 2 tblsps. flour and pinch of salt together, melt 
butter size of an egg and add to the sugar, then juice of 1 large or 
two small lemons and grated rind. Add beaten yolks of 2 eggs, 1 
cup milk and last of all 2 whites beaten stiff. Make pie crust very 
short and pour in filling. Bake 45 to 60 minutes in slow oven. Makes 
one large pie. — Mrs. W. F. Seibert. 

Lemon Cream Custard 

The juice and grated rind of 2 lemons, 2 cups sugar, butter the 
size of a walnut, 4 eggs, % cup flour, 1 qt. milk. Beat whites of 
eggs separately and add last. Bake in a moderate oven. Sufficient 
for 2 pies. — Mrs. Charles Boyer. 

Lemon Sponge Pie 

Cream 1 full cup sugar with a lump of butter, the size of a 
walnut, add the yolks of 2 eggs, the grated rind and juice of 1 lemon, 
1 tblsp. flour, and 1 cup of milk. Fold in the beaten whites of the 
eggs last, and bake in a moderate oven. — Mrs. Joseph L. Tressl. 

Mock Cherry Pie 

Mix 1 tblsp. corn starch with 2 tblsps. cold water, add 1 cup 
boiling water and boil 3 minutes. Add 2 cups cranberries cut in 
halves, and soaked in cold water 2 hours, Y2 cup raisins, seeded and 
chopped, 1 cup sugar, 2 tsps. vanilla, pinch salt. This makes 1 two- 
crust pie. — Mrs. Clarence Ely. 



THE WOMAN'S CHRISTIAN TEMPERANCE 
UNION 

WILLOW GROVE, PA. 
"For God and Home and Every Land" 



Greenleaf & Donnelly 

PLASTERERS 

BELL PHONE WILLOW GROVE, PA. 



52 



J. DYRE MOYER, York Road, Willow Grove 
All kinds of L umber, Building Material, Coal and Feed — Bell Phone, 103 

Montgomery Pie 

First Part. — 1 egg, 1 cup water, % cup molasses, % cup sugar. 
Beat together well, and pour into two unbaked crusts. 

Second Part. — 2 eggs, 2 cups sugar creamed with % cup butter, 
1 cup sour milk, 1 tsp. soda, 1 tsp. cream of tartar, 3 cups flour. Mix 
well, drop by spoonfuls on the first mixture, and bake. — Mrs. J. Dyre 

MOYER. 

Potato Pie 

Two lb. mashed potatoes, x k lb. butter, 5 eggs, beaten separately, 
1 qt. milk (boil), 2 cups sugar. Flavor with vanilla or nutmeg. — 
Mrs. Wm. H. White, Jr. 

Potato Pie 

Boil 10 large potatoes, mash and put through colander. Add % 
lb. butter, 2 cups milk, 2V 2 cups sugar, 1 grated nutmeg, and 6 beaten 
eggs. Mix well. Bake with under crust only. Three pies. — Mrs. 
Eva F. Stuckert. 

Sweet Potato Custard Pie 

Cream 2 tblsps. butter with V2 cup of sugar, and stir in a well- 
beaten egg. Add % cup of milk and 1 % cupf uls of boiled and mashed 
sweet potato, beating the mixture to a very light, smooth custard. 
Flavor with nutmeg to taste, turn into a crust and bake till a rich 

E. BUEHLER 

SPRING WOOD DAIRY 
PURE MILK PROMPT SERVICE 

WILLOW GROVE, PA. 



BELL PHONE ESTIMATES FURNISHED 



HARRY EICHMANN 

ELECTRICAL CONTRACTING 
AND REPAIRING 

MOTORS INSTALLED WILLOW GROVE, PA. 



Send for the KNOX GELATINE recipe book. 
53 



Send for the KNOX GELATINE recipe book. 



brown. The crust may be baked on the outside of the pie plate first, 
then the custard filled in and browned. — Contributed. 

Sweet Potato Meringue 

Beat the yolks of 3 eggs light, add a scant teacupful of sugar, 1 
pt. of milk, a large cupful of mashed yellow sweet potatoes, and a 
little cinnamon. Put in a crust and bake. Beat the whites stiff, add- 
ing a tblsp. of powdered sugar; spread over the pie, and brown in 
the oven. — Letitia Roberts. 

Pumpkin Pie 

Three cups well-cooked mashed pumpkin, 4 cups of milk, 2 cups 
granulated sugar, 1 tblsp. cornstarch, 3 eggs, tsp. of salt, cinnamon 
and nutmeg to taste. This will make 3 pies. — Mrs. George Nice. 

Pumpkin Pie 

Mix 3 cups thick stewed and sieved pumpkin, 2 cups milk, 1 cup 
sugar, 1 saltspoon salt, 2 eggs, % tsp. cinnamon, pinch cloves, Vz a 
nutmeg grated. Line 2 pie plates as for custard pie and bake in a 
moderate oven. — Mrs. Eva F. Stuckert. 

Raspberry Pie, Creamed 

Fill a rich crust % full of red raspberries. Sprinkle with granu- 
lated sugar, and add a top crust, rubbing the edges of both crusts with 
butter to prevent their sticking together. Thicken a cupful of hot 
milk with 1 tsp. cornstarch, wet with cold milk. Add 2 tblsps. sugar, 
remove from fire, and when cool, fold in the stiffened whites of 3 eggs. 



W. JOHN STEVENS, INC. 

Contractors and Builders 

Suburban Homes Repair Work in All Branches 

Plastering, Painting, Masonry 
Both Phones WYNCOTE, PA. 



INSALL'S GREENHOUSES 

Horace Avenue, near Fire House, Abington 

A full line of Bedding, Vegetable and Plants of all kinds in 
season, Cut Flowers and Floral Designs 

Established 20 years. Our Aim a Square Deal, Quick Sales, 
Reasonable Prices. Get Acquainted. 



Compliments of 

ALBERT RANDALL 

Willow Grove, Pa. 

54 



KNOX GELATINE improves soups and gravies. 



After the pie is baked and cold, remove the upper crust, and cover the 
berries with the creamed mixture. Replace the top crust, and sift 
with powdered sugar. — A. L. W. 

Rhubarb Pie 

Cut fine enough rhubarb for pie, add 1 cup sugar, 3 heaping 
tblsps. flour, 2 tblsps. molasses and a little nutmeg. Stir all together 
and let stand 10 minutes before putting in crust. — Mrs Marshall 
White. 

Rhubarb and Raisin Pie 

Cut peeled rhubarb into short pieces, pour boiling water over 
and let stand 10 min. Drain and put into a plain crust. Sprinkle 
with 1 cup sugar, % cup raisins, and small bits of butter. Add top 
crust and bake. — A Friend. 

Savory Cheese Pie 

Melt a small cupful of grated cheese and a small piece of butter 
in a cup of hot milk. Add 1 cup bread crumbs, 2 beaten eggs and a 
little salt. Bake till brown in a buttered pie plate. — A Friend. 

"Shoo-Fly" Pie 

Mix 1 cup of table syrup, 1 tsp. baking soda and 1 cup boiling 
water, cool, and fill into pie crusts. (This amount makes 3 large 
pies). Top with crumbs made of 3% cups flour, % cup lard, and 1 
cup of brown sugar, and bake. — Letitia Roberts. 



Compliments of 

THE TIMES-CHRONICLE 

Jenkintown, Pa. 

FRANK BIRNBRAUER 
Florist 

15th Street and 7 2d Avenue 
Oak Lane, Philadelphia Pa. 

JOHN T. LEHR 

Hardware, Household Utensils, Electrical Appliances 

GLENSIDE, PA. 

55 



Ask your grocer for KNOX GELATINE — take no other. 



Sour Cream Pie 

Beat the yolks of 2 eggs, add 1 cup of sugar, % tblsp. corn starch 
and 1 cup sour cream. Cook in double boiler, add V2 cup of cleaned 
currants, and when thick, pour in a rich baked crust. Top with 
meringue made of the egg whites and sugar, brown in oven, and serve 
cold.— A. L. W. 

Vinegar Pie 

Mix 1 heaping tblsp. flour (wet with cold water), with 1 cupful 
vinegar, 1 tblsp. butter, and % cupful sugar, and stir over fire until 
melted. Add 1 cup cold water, and stir till thick. Pour into crusts, 
and bake 15 min. in hot oven. Make a meringue of 1 egg white and 
2 tblsps. powdered sugar, spread thickly over pies, and brown lightly. 
— Contributed. 

Whipped Cream Pie 

Bake a rich pie crust, and when cool spread with a layer of 
currant or other jelly. Whip a cupful of cream, sweeten with 
powdered sugar, flavor with vanilla, and spread over the jelly. The 
pie may be varied by filling with whipped cream alone, or with 
blanched chopped almonds or other nuts added. — Mrs. J. Dyke Moyer. 



Phone, Wyoming 5943 W Open Eveaings 

LITTLE DRESS SHOP 

Exclusive Sample Dresses 
4824 NORTH NINTH STREET 
Logan, Philadelphia 



Compliments of the 

PINE PLUME LUMBER CO. 

Savannah, Ga. 



CHARLES H. BATTIS 

FOUNTAIN HOTEL GARAGE 

WILLOW GROVE, PA. 
Machine and Auto Repairing 
Welding and Brazing : Accessories 

Bell Telephone, Willow Grove 156M. 

56 



Let us manage your real estate 

Jenkintown Bank and Trust Company 



PUDDINGS 

Batter Pudding 

Into a double boiler put one cupful of milk, 1 heaping tblsp. 
butter and Y2 cup flour. Beat while cooking until it leaves side of 
boiler, then remove from fire. Add 3 eggs, one at a time, beating 
batter well after each egg is added, then add a pinch of salt and beat 
again. Turn into a warm, well greased pudding dish and bake in a 
moderate oven about 35 minutes. Serve immediately with crushed 
fruit sauce. — M. A. H. 

Old Fashioned Bread Pudding 

Put in baking dish, 1 qt. milk, 3 eggs, V2 cup sugar, x k nutmeg 
(grated). Toast 5 slices of bread on 1 side, put on top of milk, with 
toasted side down. Put piece of butter size of walnut on each piece 
of bread, also sprinkle of sugar and nutmeg. Place dish in a pan of 
boiling water and bake in a hot oven until the custard is set, and 
bread a light brown. — Mrs. S. C. Morris. 

Brown Betty 

Place in a well greased baking pan alternating layers of diced 
stale bread and apples, peeled and sliced and seasoned with sugar 
and cinnamon. Have the top layer of apples. Pour over all a thin 
apple sauce sufficient to fill pan to V2 its depth. Bake in moderate 
oven for 45 minutes. Serve hot or cold with caramel sauce. 



Compliments of 

MR. and MRS. SILAS C. MORRIS 

Willow Grove, Pa. 



Masonry Work for Schools Bell Phone Teams to Hire 

and Churches a Specialty Stone For Sale 

PETER LAURO & SON 

Stone Mason Contractors 

Jobbing Promptly Attended to 

Foundation Work 4927 NORTH LAWRENCE ST, 

Excavating of every description Philadelphia, Pa. 



WM. HOBENSACK 

Dealer in 

Lumber, Coal, Fertilizers, Building Materials, Feed and Grain 



IVYLAND, PA. 

57 



J. DYRE MOYER, York Road, Willow Grove 
All kinds of Lumber, Building Material, Coal and Feed — Bell Phone, 103 



Caramel Sauce 

Cook % cup of brown sugar until very brown, then add one 
quart of water and bring to the boiling point. Thicken with corn 
starch dissolved in cold water. Sweeten to taste and flavor with 
lemon or vanilla. — Mrs. John R. Howarth. 

Old Fashioned Brown Betty 

Put a layer of bread crumbs into a well buttered baking dish. 
Into the crumbs put small bits of butter. Next, a layer of apples, 
cored and sliced, with sugar and nutmeg, or cinnamon. Repeat until 
dish is full. Add % cup of water. Bake in moderate oven. Serve 
with hard sauce. — Mrs. H. R. Johnson. 

Butter Scotch Pudding 

Soak a thick slice of bread in cold water for 15 min., then squeeze 
out the water, and crumble the bread. Cook % cup of brown sugar 
with 1 tblsp. of butter till like candy, add a pint of scalded milk, the 
bread, and 2 well-beaten egg yolks. Flavor with 1 tsp. vanilla, and a 
pinch of salt. Stir well and bake slowly in a greased dish about 40 
min. Top with a meringue made of the egg whites and 4 tblsps. of 
granulated sugar, and brown. — Letitia Roberts. 

Caramel Custard Pudding 

Beat 4 eggs light, add 1 qt. of scalded milk, 2 tblsps. sugar and 
1 cup of sugar melted to a light brown. Bake in a moderate oven, 



Compliments of the 

JENKINTOWN BUICK CO. 



JOBBING BELL PHONE 

E. ALLEN REEVES 

CONTRACTOR AND BUILDER 

ABINGTON, PA. 



Bell Phone, Oregon 4266 



DR. BURVIN HARDY 

Chiropodist 

City Office Branch Office 

1811 REED STREET Moreland Road and Church St. 

Philadelphia, Pa. Willow Grove, Pa. 

58 



A KNOX GELATINE Dessert or Salad is attractive and appetizing. 



setting the dish in a pan of water. Serve ice cold. — Mrs. P. J. 
Donnelly. 

Cheese Pudding 

Melt % lb. grated cheese in 1 pt. milk, add 4 or 6 rolled soda 
crackers and 1 beaten egg. Salt and pepper and bake on platter 
until brown. — Mrs. Elizabeth Shadel. 

Cherry Pudding (Steamed) 

Mix 1% tblsps. butter, V2 tblsp. lard, 2 cups flour, pinch salt, and 
2 tsps. Rumford baking powder with % cup milk and a well beaten 
egg. Pour over cherries and steam IV2 hours. Serve with hard 
sauce. 

Hard Sauce 

Cream one cup pulverized sugar and x k cup butter, flavor and 
set on ice. — Mrs. W. S. Holt. 

Chocolate Pudding 

Melt 1% squares chocolate, add IV2 tblsps. cornstarch and % 
cup sugar, mixed. Stir until smooth. Add 2 cups hot milk, a little 
at a time, stirring constantly. Cook 25 minutes in double boiler; add 
beaten yolk of 1 egg and 1 tsp. vanilla. Pour into bake dish. Beat 
white of 1 egg until stiff, add 1 tblsp. sugar for meringue. Spread 
over pudding, and bake in a moderate oven until a delicate brown. 
Serve from a pyrex baking dish. — Mrs. George W. Hellings. 



L. WALTON HEISS 
Architect 

JENKINTOWN, PA. 



Compliments of 

BEECHWOOD SCHOOL 

Jenkintown, Pa. 



WALTER SMITH 

Light Lunch and Automobile Parking During the Park Season 
All-the-Year-'Round Gas Station, and Taxi and Truck Service 

Moreland Road at Park Avenue 
WILLOW GROVE, PA. 

59 



SILL'S CENTRAL MARKET, York and Davisville Rds., Willow Grove 
If you want to try anything we do not "carry," tell us 



Chocolate Pudding 

Soak 3 cups bread crumbs in a little water, then squeeze most 
of water out, leaving sort of a paste. Add x £ cake chocolate, melted, 
1 egg and an extra yolk, well beaten, V2 pt. milk, and about x k tsp. 
Rumford baking powder. Bake till fairly firm, and serve hot with 
hard sauce. — Mrs. A. B. Stevenson. 

Chocolate Boiled Rice Pudding 

Dissolve V2 cupful of prepared chocolate in 2% cupfuls of boiling 
water, add X A tsp. salt, M tsp. ground cloves, V% cupful raisins and 6 
tblsps. of rice. Cook in a double boiler till rice is tender, and serve 
hot or cold with cream or vanilla sauce. — Mrs. P. J. Donnelly. 

Chocolate Plum Pudding 

One envelope Knox Sparkling Gelatine, % cup cold water, 1 
cup sugar, V2 tsp. vanilla, 1 cup seeded raisins, V2 cup dates or figs, 
if desired; X A cup sliced citron or nuts, as preferred, V2 cup currants, 
IY2 squares chocolate, 1 pint milk, pinch salt. Soak gelatine in cold 
water five minutes. Put milk in double boiler, add melted chocolate, 
and when scalding point is reached add sugar, salt and soaked gela- 
tine. Remove from fire and when mixture begins to thicken add 
vanilla, fruit and nut meats. Turn into mold, first dipped in cold 
water, and chill. Remove to serving dish and garnish with holly. 
Serve with whipped cream, sweetened, and flavored with vanilla. 

Compliments of 

l . s . SHAIKO 

Willow Grove, Pa. 



WILLOW GROVE COUNCIL 
KNIGHTS OF COLUMBUS 

GRAND KNIGHT, CHAS. A. ALLENDORF 



DAVID J. NOLAN 

Dealer in 

Meats, Groceries and Provisions Hardware, Paints and Ois 

WILLOW GROVE, PA. 

60 



KNOX GELATINE is clear and sparkling. 



Fruit Pudding 

One tblsp. butter, creamed with % cup sugar, 1 egg, V2 cup 
milk, 1 cup of flour, 1 tsp. Rumford baking powder, mixed in usual 
batter manner. Half fill cups with any kind fresh or stewed fruits, 
pour batter on top, set in shallow pans of water, and bake. Delicious. 
Serves six. — Mabel C. Dennison. 

Fruit Pudding 

Two cups of flour, 2 tsps. of Rumford baking powder, 2 tblsps. 
of shortening. Mix with milk as for pies, roll in one sheet and cover 
with fruit, then roll, as for jelly roll and cut in slices. Place in 
pudding pan, and cover with syrup, made from boiling one cup of 
sugar, with one cup of water. Bake a golden brown. — Mrs. Howard 
Leadbeater. 

Lemon Meringue Pudding 

Soak 2 cups bread crumbs in 1 qt. of milk, add 4 beaten egg 
yolks with % cup of butter and 1 cup sugar (rubbed to a cream), 
and juice of a large lemon with half the rind, grated. Bake in a 
buttered dish till firm and slightly browned, then top with a meringue 
made of the egg whites whipped stiff with 3 tblsps. of powdered sugar, 
and flavored with a little lemon juice. Brown meringue lightly, then 
sprinkle with powdered sugar. Serve cold. — Mrs. P. J. Donnelly. 

Plum Pudding 

One cup of brown sugar, V2 pound of butter, or V± pound butter 
and "hi pound of chopped suet, l 1 ^ pounds of fruit, raisins or cur- 
rants, 1% cups milk, 2 cups flour, 2 tsps. Rumford baking powder. 



r^rrn) Klenk Auto Service ^21^ 

\8 Exclusive Dealer in vCLEVELAND SIX 

CARS Chandler and Cleveland Motor Cars CARS 

SOUTHAMPTON AND JENKINTOWN 

and Surrounding Territory of Bucks and Montgomery Counties 
Bell Phone, Churchville 1 1 9 

ROSLYN MONUMENTAL WORKS 

JOHN F. BIERLIN 

Designer and Manufacturer 
Monuments, Mausoleums, Vaults, Statuary, Celtic and Latin Crosses 

Cemetery Lots Enclosed 
Opposite Hillside Cemetery Office, Main Entrance 

Bell Phone — Office and Residence 

Compliments of 

EDWARD F. CHAPMAN 

Willow Grove, Pa. 

61 



Give the growing children KNOX GELATINE. 



Boil steadily for 5 hours and for two hours more before serving. — Mbs. 
Maud Heath. 

Prune Brown Betty 

Fill a buttered pudding dish with alternating layers of buttered 
bread crumbs and cooked, unsweetened prunes that have been cooled 
and pitted. Sprinkle each prune layer with sugar. Have the top 
layer of crumbs, dotted with butter and a little cinnamon. Add the 
prune juice and bake, closely covered, in a slow oven about 40 min. 
Serve with hard sauce. — L. W. M. 

Prune Pudding 

Stone 1 lb. of stewed prunes, and chop fine. Beat the whites of 
3 eggs stiff with 1 cup of sugar, and add the prunes, with 1 tsp. 
vanilla. Brown in the oven and serve hot or cold. A sauce can be 
made of the egg yolks, 1 pt. of milk, and 2 tblsps. of corn starch. 
Flavor with vanilla. — Mrs. P. J. Donnelly. 

Prune Souffle (Delicious) 

Stone 18 large stewed prunes, chop fine, and beat them into a 
meringue made of the whites of 8 eggs and 7 tblsps. of powdered 
sugar. Bake in a greased dish for 20 minutes. Serve immediately 
with whipped cream. — L. W. M. 

Queen of Puddings 

Rub 1 tblsp. of butter into a cup of sugar, add the well-beaten 
yolks of 5 eggs, 2 cups fine dry bread crumbs that have been soaked 
in 1 qt. of milk, and 1 tblsp. of vanilla or lemon flavoring. Bake until 



Estimates Given Call or Writ* 

C. R. RITCHIE 

Plastering and Cement Work 
WILLOW AVENUE, NORTH WILLOW GROVE 

Hatboro 23-J-2 



FOR GOOD THINGS TO EAT 

VISIT THE 

GIRARD AVE. CAFE 

1024-1030 W. GIRARD AVENUE PHILADELPHIA 
(At Wamock Street) 
JOHN VESER, Proprietor 
62 



J. DYRE MOYER, York Road, Willow Grove 
AH kinds of Lumber, Building Material, Coal and Feed — Bell Phone, 103 



firm in a large, buttered dish (about % full) then spread with 
% cup of jelly or jam, and cover with a meringue made of the egg 
whites and V2 cup of sugar, and brown lightly. Eat cold with cream. 
— Mrs. P. J. Donnelly. 

Refrigerator Pudding 

Three-quarters lb. lady fingers, 4 tblsps. powdered sugar, % 
lb. sweet chocolate, 5 eggs, 4 tblsps. boiling water. Melt chocolate 
in top of double boiler; add boiling water and sugar. Work lumps 
out. Add yolks of eggs, cool ; add beaten whites. Line deep pan with 
wax paper. Alternate split lady fingers and chocolate mixture; make 
last layer of lady fingers. — Mrs. A. W. Geiger. 

Rice Pudding 

To 1 pt. of milk add 1 tblsp. of rice. Sweeten, add a pinch of 
salt, bake in a moderate oven, until it thickens like fresh cream. 
Cool and serve. — Mrs. George W. Hellings. 

Steamed Suet Pudding (Fine) 

Three-quarters cup of chopped beef suet; one cup currants or 
seedless raisins; one cup bread crumbs, one cup flour; one cup milk; 
one cup sugar; one tblsp. cinnamon; one tblsp. Rumford baking 
powder. Mix well, put milk and powder in last. Put in a well 
greased kettle with lid that overlaps. A five pound kettle is fine. 
Have larger boiler about one-third or one-half full of boiling water. 



AT YOUR SERVICE 

Mooney's WELDON Storage 

MOVING AND HAULING OF ALL KINDS 
PHONE, OGONTZ 551 J ESTIMATES FREE 

Long Distance Moving a Specialty 

REFERENCE: Ask the People We Move 

WHY NOT KNOW ALL ABOUT 

CREMATION ? 

Our Booklet at Your Disposal for the Asking 
PHILADELPHIA CREMATORY AND COLUMBARIUM 
CHELTEN HILLS CEMETERY CO. 

Office, 1509 Arch Street Philadelphia, Pa. 

Phone, Spruce 2595 

63 



KNOX GELATINE is the one dessert for all appetites. 



Place kettle in and let it keep boiling three or four hours. Turn out 
on plate. It looks like cake. 

Sauce. — Bring 1 pint milk to a boil, add sugar, then 1 tblsp. 
cornstarch. Cool and add vanilla, or any desired flavoring. — Mrs. H. 
R. Johnson. 

Steamed Pudding 

One-half cup molasses, 1 tblsp. melted butter, 1% cups of flour, 
1 cup of milk, V2 tsp. baking soda, 1 cup of chopped raisins, % tsp. of 
salt. Boil steadily three hours. Serve with whipped cream. — Mrs. 
John F. W. 

Suet Pudding 

Shred and chop 1 cup of suet very fine. Add 1 cup molasses, and 
1 cup of milk and mix well. Add 3 cups of flour, V2 tsp. salt and 1 
tsp. cinnamon. Beat vigorously for two minutes, then add 1 cup of 
seeded raisins, well floured, and 1 tsp. Rumford baking powder. Turn 
into two well-greased kettles with closely-fitting lids. (Small lard 
cans are very good for this, or a pudding bag.) Keep boiling about 
4 hours, and serve hot with hard sauce- — A Friend. 

Summer Squash Pudding 

Stew the squash, drain, and strain out seeds. Measure and add 1 
cup sugar, V2 tsp. mace and a little salt to each pint, and mix slowly 
with 1 qt. of boiling milk. When quite cold, add 5 well-beaten egg 
yolks, and 1 cup thick cream. Bake in a moderate oven till firm, then 
top with a meringue of 3 egg whites beaten stiff with a cup of fine 
macaroon crumbs. Brown and eat cold. — Contributed. 




People interested in the same thing 
should be interested in each other; — 
that is the key-note of co-operation. 

EVERY BANKING AND TRUST 
COMPANY SERVICE 

AUTHORIZED CAPITAL AND SURPLUS $300,000.00 

GLENSIDE TRUST COMPANY 

GLENSIDE ~ PENNSYLVANIA 
64 



KNOX GELATINE makes a transparent, tender, quivering jelly. 



OTHER SWEETS 

Apple Meringue 

Wash as many apples as needed, remove core and fill with sugar. 
Place in baking pan, add enough water in bottom of pan to cover it, 
and bake until done. Make meringue, put on top, brown, cool, and 
serve with cream. Add lemon juice to meringue if desired. — Mrs. 
William E. Robinson. 

Banana Fritters 

Whip 3 eggs very light and beat into them a cupful of rich 
milk and a cupful of flour that has been well-sifted with a tsp. of 
Rumford baking powder and a saltsp. of salt. Add six bananas 
(thinly sliced), mix well, and drop by spoonfuls into deep, boiling 
fat. When golden-brown, drain on tissue-paper, sprinkle with 
powdered sugar and serve hot. — Mrs. J. Dyre Moyer. 

Banbury Tarts 

Make puff paste and cut into six-inch squares. In the center of 
each put a great spoonful of raspberry, currant or other good tart 
jam. Pinch the edges of the squares tightly together, and drop care- 
fully into a pot of deep, boiling fat. Fry quickly to a delicate brown, 
and drain on tissue paper. — Mrs. J. Dyre Moyer. 

Berry Frappe 

Dissolve 1 package of Knox's gelatine in a little cold water. Add 
1 cup boiling water, 1 cup of juice from crushed berries and Vz cup 
sugar. Just as mixture begins to thicken, beat till light with egg 

Phone, Diamond 7694 

TAPLINGER'S KEYSTONE STORE 

Ladies* Ready-to- Wear Designers-Manufacturers 

934-36 WEST LEHIGH AVENUE, PHILADELPHIA 

Next door to Shelmire's 
SPECIAL ATTENTION GIVEN STOUT MODELS 

JOSEPH KOONS 

Staple and Fancy Groceries Ice Cream and Light Lunch 

EASTON ROAD AT WELSH 
WILLOW GROVE, PA. 

Boll, Willow Grove I 5 1 

CARL J. GOESSLER 

Real Estate and Insurance - Notary Public 

Suburban Homes a Specialty 
WILLOW GROVE — AT STATION 

65 



Use KNOX GELATINE— the two quart package. 



beater. Add 1 pt. whipped cream, and beat again till thick. Serve 
very cold in frappe glasses, over sweetened and crushed berries. — 
Mrs. Howard Leadbeater. 



One-half envelope Knox gelatine, V2 cup cold water, 1 tblsp. 
lemon juice, 1 cup cherry juice, IV2 cup canned cherries, % cup 
sugar, whites of 2 eggs. Soak gelatine in cold water 5 minutes. Dis- 
solve in hot cherry juice. When mixture begins to set, add whites of 
eggs beaten stiff. Serve with whipped cream or custard sauce made 
as follows: 

One cup milk, 2 egg yolks, % cup sugar, Vs tsp. salt, U, tsp. 
vanilla. Scald milk in double boiler, mix eggs, sugar and salt; add to 
milk. Cook for a few minutes. Add vanilla when cool. — Mrs. A. W. 
Geiger. 



Soak 1 box Knox's gelatine in 1 pt. cold water 1 hour. Add 
1 quart of boiling water and stir till gelatine is dissolved. Add x k 
lb. sugar, 2 lemons (juice and grated peel), and 1 cup of strong, 
black coffee. Bring to a brisk boil and strain through cheese cloth. 
Pour into molds. Serve with plain cream or whipped cream. — Mrs. 
P. J. Donnelly. 



T. WILMER FESMIRE P. RUSSELL FESMIRE 

Phone, Bethayres 84 R 2 Phone, Bethayres 123 



Cherry Sponge 



Coffee Gelatine 



FESMIRE 



BROS. 



CONTRACTORS AND BUILDERS 



Suburban Building and Jobbing Work 
of Every Description 



ESTIMATES AND 



TWENTY YEARS- 



CONSULTATION FREE 



EXPERIENCE 



SECOND STREET PIKE 



HUNTINGDON VALLEY, PA. 



66 



SILL'S CENTRAL MARKET, York and Davisville Rds., Willow Grove 
Quality, good service and fair prices meet here 



Cream Puffs 

One cup flour, % tsp. salt, 1 cup boiling water, x k cup lard, 4 
eggs. Add the salt and lard to water, and boil; add flour all at 
once, stirring continually until the mixture leaves the side of the 
pan. Remove from the fire and add the beaten eggs, beating con- 
tinually. Drop by spoonful about 2 inches apart. Bake in a moderate 
oven. Fill with cornstarch or preserves. — Mrs. Raymond Crawford. 

Lemon Custard 

Bring a pint of water to the boiling point and add V2 cup of 
sugar, 1 tsp. of butter and a pinch of salt. Grate half a lemon and 
squeeze the juice from it. Add the rind to the boiling water and 
stir in two tblsps. of cornstarch mixed in a little cold water. Add 
yolk of egg; cook over hot water for fifteen minutes, then add the 
juice of the lemon. Pour in individual dishes and top with meringue 
made from the white of egg and 2 tblsps. of granulated sugar, 
flavored with lemon. Brown delicately and serve very cold. — Mrs. 
John R. Howarth. 

Lemon Sponge or Snow Pudding 

One-half envelope Knox Sparkling Gelatine, X A cup cold water, 1 
cup boiling water, % cup sugar, X A cup lemon juice, whites of 2 eggs. 
Soak gelatine in cold water five minutes, dissolve in boiling water, 
add sugar, lemon juice and grated rind of one lemon, strain, and set 



PACKARD AND 
DODGE BROTHERS 

Motor Cars 

TIRE MILEAGE IS HIGH 

GAS CONSUMPTION IS LOW 

ERNEST JONES 

YORK ROAD AT NOBLE STATION 



67 



J. DYRE MOYER, York Road, Willow Grove 
All kinds of Lumber, Building Material, Coal and Feed — Bell Phone, 103 



aside; occasionally stir mixture, and when quite thick, beat with 
wire spoon or whisk until frothy; add whites of eggs beaten stiff, 
and continue beating until stiff enough to hold its shape. Pile by 
spoonfuls on glass dish. Chill and serve with boiled custard. A very 
attractive dish may be prepared by coloring half the mixture red. 

Maple Sponge 

One envelope Knox Sparkling Gelatine, 1 X A cups cold water, 2 
cups brown or maple sugar, Vz cup hot water, whites of 2 eggs, 1 
cup chopped nut meats. Soak gelatine in cold water five minutes. 
Put sugar and hot water in saucepan, bring to boiling point and let 
boil ten minutes. Pour syrup gradually on soaked gelatine. Cool, 
and when nearly set, add whites of eggs beaten until stiff, and nut 
meats. Turn into mold, first dipped in cold water, and chill. Serve 
with custard made of yolks of eggs, sugar, a few grains of salt, 
milk, and flavoring. 

Nut Frapp e 

One-half envelope Knox Sparkling Gelatine, X A cup cold water, 
% cup sugar, 1 cup cooked pineapple and strawberries, 1 cup cream, 
3 A cup milk, white of one egg, 1 cup chopped nuts. Soak gelatine in 
the cold water five minutes and dissolve over hot water. Add dis- 
solved gelatine to cream, milk, and sugar and stir in beaten white of 
egg. When cold, add the pineapple and strawberries which have 
been chopped in small pieces, also the chopped nuts. Serve ice cold 
in sherbet glasses. 



Big Security Behind Your Dollar 



WHEN DEPOSITED IN 



Hatboro National Bank 



Surplus More Than Double Capital 



3.65% INTEREST SAFE DEPOSIT BOXES 

ON SAVINGS DEPOSITS $2.50 PER YEAR, UP 



68 



Saving Fund accounts solicited 

Jenkintown Bank and Trust Company 



Peach or Apple Dumpling 

One pint of flour, 1 tsp. of Rumford baking powder, lump of 
butter or lard size of small egg, pinch of salt. Mix thoroughly, then 
add milk or water to make a thick dough. Divide into six parts and 
roll into three-inch strips. Lay thinly sliced peaches on the dough, 
sweeten with sugar, and roll as you would a cinnamon bun. Place 
in a deep pan and add enough hot water to half cover dumplings. 
Place a small piece of butter with sugar and cinnamon on top of each 
dumpling and bake Vst hour. Eat with hard sauce, fruit sauce or 
cream. — Mrs. Emma H. McCartney. 

Strawberries and Cake 

One dozen large berries crushed and sweetened; cake cut in 
half; the whites of two eggs; four tblsps, of sugar beaten stiff. 
Layer of cake, layer of egg, layer of berries. Eepeat and garnish 
with large whole berries. — Mrs. John Michener. 

Strawberry Shortcake 

Two cups flour, V2 cup sugar, 2 heaping tsps. Rumford baking 
powder, % teaspoonful salt, 2 tblsps. shortening, % to % cup water 
or milk. Sift dry ingredients together and rub in shortening. Add 
sufficient milk or water (water makes a shorter and more tender 
cake) to make soft dough. Spread in pans and bake 15 or 20 minutes 
in a medium oven, or until slightly brown. Let cake become cold then 



Best For Babies! Best For Invalids! 
Best For You! 

Physicians invariably prescribe HOLSTEIN COWS' 
MILK for bottle-fed babies because this milk is 
nearest to human milk in composition. Diet spec- 
ialists throughout the country advocate the use of 
HOLSTEIN COWS' MILK for invalids and persons 
whose digestive organs are out of gear. The lead- 
ing hospitals and sanatoriums use HOLSTEIN 
COW'S MILK. THERE IS A REASON! 
If you would know more about it write us for a 
free illustrated booklet containing "The Story of 
Holstein Milk." 

FOR A DAILY SUPPLY OF THIS WONDERFUL UP- 
BUILDING FOOD, CALL OGONTZ 842 
Our dairy herd is tuberculin tested by U. S. Government veter- 
inarians. The milk is pure and sanitary. It costs no more 
than other milk. 

Brentwood Farm (Formerly The Folly Farms) 
Abington, Pa. 



69 



DESSERTS can be made in a short time with KNOX GELATINE. 



milk. Boil together until it forms a soft ball in water, without 
making the water look milky. Remove from fire and add heaping 
tablespoonful of marshmallow whip. Beat until it thickens, flavor as 
desired and spread on the cake. Mash slightly, sufficient strawberries 
to place between layers of cake, and spread on the icing. Put layers 
together. Place whole or halved strawberries on top of the cake. 
This may be served with milk or cream if desired. — Elsie M. Seibert. 

Strawberry Short Cake 

One cup sugar, % cup butter, 2 eggs, well-beaten, 1 cup milk, 2 
cups flour, 2% tspns. Rumford baking powder, % tspn. salt, 1 tspn. 
vanilla. Bake in layers. Beat white of egg until stiff, add 2 tblsps. 
sugar, place strawberries on layers of cake and place icing on top of 
berries. Serve with fresh cream. — Mrs. George W. Hellings. 

Strawberry Mousse 

Cook 1 pt. water with 1 pt. sugar till it threads, then add 6 
stiffly-beaten egg whites, whipping continually. Add % pt. straw- 
berry (or other fruit) juice, and beat till cold. Pack in ice and salt 
5 hrs. If desired, add 1 pt. whipped cream, and use only 3 egg 

whites. — Contributed. _ 

Tapioca Jelly 

Soak % cup tapioca in 1 cup cold water over night. Dissolve 1 
tblsp. granulated sugar in 1 pt. boiling water (in double boiler), add 
the tapioca, and cook till clear. Take from fire, and add 2 tsps. 
lemon juice. Dip glasses in cold water, fill with jelly, and set where 
cold to form. Serve very cold with sweetened cream. — Contributed. 

ELSIE E. LIGHTCAP 
Millinery 
ROOM 203, TRUST COMPANY BUILDING 
Cor. York Road and Greenwood Ave. 
JENKINTOWN, PA. 

Open Saturday Evenings 

Willow Grove 130-M Estimates Furnished 

REDMILE & GRIFFIN 

Plumbing - Steam and Hat Water Heating 

WILLOW GROVE, PA. 

If the cake is made with Good Milk it is a Good one. Try 
our special 

"MOUNTAIN VIEW" FARM MILK 

Guaranteed 5% Fat 

JOHN C. STUCKERT 

Willow Grove 156-J DAVISVILLE ROAD, WILLOW GROVE, PA. 



70 



Try the KNOX GELATINE recipes found in this book. 



CAKES AND ICINGS 



Apple Sauce Cake 

Two cups sugar, 2 cups applesauce, 4 cups flour, 1 lb. raisins, 
2 tblsps. lard, 1 tspn. baking soda. Does not require all the flour 
sometimes, but have batter stiff.— Mrs. Clarence Ely. 

Apple Sauce Cake 

One cup of sweetened applesauce, 1 cup butter, 1 cup chopped 
raisins, 1 cup sugar, 1 tspn. baking soda, a pinch of salt, spices if 
desired. Cream butter and sugar, beat thoroughly while mixing with 
the applesauce, in which the soda has been dissolved. Add raisins, 
and last stir in 1 pt. of flour. — Mrs. Addie Erwin. 

Betsy Ross Cake 

Into 1 cup of mixed butter and lard stir 2 cups sugar until 
creamy^. Add 3 eggs and mix well. Sift 3 cups flour with 3 tsps. 
Eumford baking powder and pinch of salt, and add, with 1 cup milk 
and 2 tsps vanilla. Bake in layers. Use any filling or icing. — Mrs. 
Silas C. Morris. 

Billy Sunday Cake 

One cup sugar, % cup butter, yolk of 1 egg, 1 cup milk. Beat 
slowly. Add 2 cups flour, 2 tspns. Rumford baking powder, pinch 
salt, 2 tspns. cocoa and flavoring to taste. — Mrs. Addie Erwin. 



Insurance Mortgages 

EDWARD V. SCHIESSER 
Real Estate 

WILLOW GROVE, PA.— OPPOSITE STATION 

Rents and Interest Collected Conveyancing 

GLENSIDE LUMBER AND COAL CO. 

Successors to 

G. D. HEIST & SON 

Lumber - Miilwork - Builders' Supplies 
GLENSIDE, PA. 

WILLIAM ZANE 

Practical Horseshoer and Jobber 
Shop, MORELAND ROAD AND CHERRY STREET 
WILLOW GROVE, PA. 
All Work Guaranteed Lawn Mowers Sharpened in Season 

71 



This is a STUDEBAKER Year 

ROGERS MOTORS, Jenkintown, Pa. 



Black Cake 

Two cups of brown sugar; half cup of butter or lard; one cup 
milk; one cup grated chocolate, or five tablespoons of cocoa; three 
eggs; one teaspoon of soda and two cups of flour. — Mrs. H. R. John- 
son. 

Breakfast Cake 

One tblspn. butter, 1 cup sugar, 1 egg, 1 cup milk, 2 tspns. Rum- 
ford baking powder, 2 cups flour, X A tspn. salt. 

For Top: 2 tblspns. flour, 3 tblspns. sugar, 1 small piece butter, 
and enough cinnamon to darken mixture. — Mrs. E. Buehler. 

Breakfast Cake 

Mix 1 cup sugar, butter the size of an egg, 1 well-beaten egg, 
1 cup milk, 2 cups flour, sifted, 3 tspns. Rumford baking powder. Put 
in a square pan greased with butter. Thoroughly mix 1 tblsp. sugar 
and 1 tsp. cinnamon, place on top of cake and bake in an even-heated 
oven. — Mrs. George W. Hellings. 

Breakfast Cake 

Beat together 1 cup sugar, 1 teaspoon shortening, 1 egg, 1 cup 
milk, 2 cups flour, 2 teaspoons Rumford baking powder, 1 teaspoon 
vanilla. 

Crumbs: % cup flour, % cup sugar, piece butter, flavor with 
cinnamon. — Mrs. W. R. Pugh. 



COMPLIMENTS OF 




Speclo *-» s 
1510 CHESTNUT STREET 



WOMEN'S AND MISSES' APPAREL 



Good Groceries, Choice Teas and Coffees 

are a specialty with us. We take pains to understand the food ques- 
tion, and how and what to buy. Our table supplies are fresh, clean 
and wholesome. We ask no fancy prices. Give us a trial. 

We have on hand at all times a full line of NOTIONS, GENTS' 
FURNISHINGS, SWEATERS, OVERALLS, HATS and CAPS. 

We make a specialty of BOOTS and SHOES for Everybody. Also 
Rubber Goods. 

Also a Complete Line of FERTILIZERS and SEEDS 
Headquarters for Penna. Vacuum Cup Tires and Tubes 

WM. M. HOLBERT Warrington, Penna. 



72 



J. DYRE MOYER, York Road, Willow Grove 
All kinds of Lumber, Building Material, Coal and Feed — Bell Phone, 103 



Butter Cake — Layer or Loaf 

Three-quarters cup butter, 2 cups sugar, 4 beaten eggs, 1 cup 
milk, 2% cups flour, 2% tspns. Rumford baking powder, 1 tspn. flav- 
oring. — Mrs. Lina Paxson. 

Can't-Fail Cake 

Cream a half cup of butter and work into it two cups of sugar; 
sift two and a half cups flour with two small teaspoons Rumford's 
baking powder. Add some of the flour to the butter and sugar, then 
add cup sweet milk, alternately with balance of flour. Beat man- 
fully all the while. Then fold in well the beaten whites of eight eggs 
and a scant teaspoon of vanilla. Bake forty minutes. — Mrs. Geo. 
Nice. 

Chocolate Cake 

One and one-half cups brown sugar, Y2 cup butter, 1 egg, 1 cup 
sour milk, 1 tspn. baking soda, dissolved in boiling water, 4 tspns. 
cocoa, 2 X A cups of flour. Bake in 1 loaf. — Mrs. Wm H. White, Jr. 

Chocolate Loaf Cake 

Take 1 cup of brown sugar, % cup butter, Y2 cup of sour milk, 
2 eggs, 1 tspn. of soda, 1 tspn. vanilla and 2 cups flour. Mix well. 
Put in a pan x k, cup of grated chocolate, V2 cup brown sugar and 
% cup sweet milk. Boil this and pour into the cake boiling hot. Mix 
well and bake slowly. 

Icing: Take 2 cups of granulated sugar, 6 tblspns. of boiling 
water, 2 tblspns. of vinegar or lemon juice. Boil together 8 minutes 
and pour slowly over the well beaten whites of 2 eggs. Beat until 
cool and flavor to taste. — Mrs. A. B. Allen. 



A Recipe that Costs Nothing 

To one dollar add a small amount 
each week and watch it rise without 
using yeast. 

JENKINTOWN BANK AND TRUST CO. 

"Building Good- Will With Personal Service" 

FANCY CAKES DESSERTS 

D. FREDERICK KUHN 

6804 YORK ROAD 

OAKLANE 0315 AUTO SERVICE 

PASTRIES FANCY CREAMS 

73 



KNOX GELATINE is economical— FOU R PINTS in each package. 



Solid Chocolate Cake 

Two cups brown sugar, % cup butter, 3 eggs, V2 cup sour milk, 
4 squares unsweetened chocolate, 2 cups sifted flour, 1 tspn. Rum- 
ford baking powder, 1 tspn. baking soda, white of one egg, beaten 
stiff. Cream sugar and butter; add yolks of eggs and milk. Melt 
chocolate in one-half cup boiling water, and cool. Add to the other 
ingredients. Stir in flour, baking powder, soda and white of egg and 
%tspn. vanilla. Cover with this icing. IV2 cups sugar, % cup water; 
boil until it will thread. Beat into the well beaten whites of eggs and 
add % teaspoon vanilla. — Mrs. Elizabeth Shadel. 

Chocolate Cake Without Eggs 

Cream x /4 cup butter and 1 cup powdered sugar. Add % cup 
milk, alternately with IV2 cups flour sifted with IV2 tsps. Rumford 
baking powder. Beat well, and add r A cake unsweetened chocolate, 
melted over hot water. Bake in 2 buttered layer pans in a moderate 
oven, and put together with chocolate icing. Should be eaten same 
day. — Contributed. 

Citron Cake 

Cream 1 cup butter with 3 cups powdered sugar and add 1 cup 
milk. Add 4 cups prepared flour, alternately with ten stiffly-beaten egg 
whites. Use less flour, if too stiff. Flavor with rose-water, and stir 
in 2 cups shredded citron, well dredged with flour. Bake 2 hrs. in a 
moderately hot oven. — Contributed. 



BEAUTIFUL HILLSIDE 

Conducted on Lawn Plan with Perpetual Care Feature 

MAKE YOUR SELECTION NOW! 

IT IS UNJUST to put this duty upon someone else. 
YOU CAN DO IT BETTER than those who survive you. 

LOTS BEAUTIFULLY LOCATED FOR 
BURIAL AND MAUSOLEUM SITES 

Prices Reasonable 
YOUR INSPECTION SOLICITED 



HILLSIDE CEMETERY 

ROSLYN, PENNA. 



74 



KNOX GELATINE solves the problem of "What to have for dessert?" 



Cocoanut Cake 

One-half cup butter, 1 cup milk, 2 cups sugar, 4 eggs (reserve 
whites of 2 for icing), 3% cups flour, 2 tspns. Rumford baking pow- 
der. 

Between Layers — Grate 1 cocoanut, and reserve about 1 cupful 
for top and side. To the remainder add 2 large spoonfuls of the 
cocoanut milk, piece of butter size of walnut and 1 cup sugar. Put 
all together in a shallow pan and let come to a boil. Spread between 
layers after they are cool. — 'Mrs. Charles Boyer. 

Cocoanut Layer Cake 

One and one-quarter cups granulated sugar, V2 cup butter, % 
cup cocoanut milk or milk, 3 eggs, 1 tspn. vanilla, 2 cups flour, sifted, 
2 level tspns. Rumford baking powder. Bake in layers and ice with 
cocoanut icing. — Mrs. George W. Hellings. 

Coffee Cake 

One egg, % cup sugar, lump of lard, 1 cup raisins, pinch salt, 
V2 cup molasses, 1 cup coffee, 1 tspn, baking soda dissolved in the 
coffee while hot. Flour to stiffen. — Mrs. Addie Erwin. 

Cottage Cake 

Two eggs, IY2 cups sugar, % cup butter, 1 cup sweet milk, IV2 
cups flour, IV2 tspn. Rumford baking powder, flavoring. — Mrs. Ad- 
die Erwin. 



COMPLIMENTS OF 



CHARLES KIPNIS 



WILLOW GROVE, PA. 



PROPRIETOR 

KIPNIS FLOWER SHOP 

933 CHESTNUT ST., PHILA. 



75 



FOUR PINTS of jelly in each package of KNOX GELATINE. 



Crumb Cake 

Two and one-half cups flour, IY2 cups brown sugar, Vz cup but- 
ter. Mix together the same as pie crust. Take out one cup of 
crumbs, then add one cup of sour milk and one tspn. baking soda. Put 
in greased meat pan. Sprinkle the crumbs over the top and bake in 
a moderate oven. — Mrs. Elizabeth Shadel. 

Delicious Cake 

One cup butter, 2 cups sugar, 3 eggs, 1 cup milk, 3 cups flour. 
Cream sugar, butter and yolks of eggs together and add milk. Mix 
2 teaspoons of Rumford Baking Powder with the flour and beat well. 
Fold in beaten whites of eggs last. This makes three layer cake — 
any icing desired may be used. — Mrs. Emma McCartney. 

Delicious X-mas Cake 

Cream together 1 cup brown sugar and % cup butter. Add 2 well- 
beaten eggs and beat mixture thoroughly. Sift 2 cups flour with 3 
tsps. Rumford baking powder, and add the greater part of it to the 
batter, alternately with 1 cup of milk. Add Vi cup of finely-cut citron 
and cup seedless raisins (both well dregged), and V2, cup shell- 
bark meats. If needed, add remaining flour, and flavor with 1 tsp. 
each of almond and vanilla. Bake in slow oven. Ice with boiled icing 
into which 1 tblsp. of grated orange peel has been stirred. — Mabel 
C. Dennison. 



JAMES S. JONES & CO. 

Slimline Specials for Large Women 

5401-7 GERMANTOWN AVENUE 

At Coulter Street 

CHAS. A. Bell Phone, 330 MRS. CHAS. A. 

BR ASHE ARS 

CATERERS 

Luncheons, Dinners and Receptions Served 
Dishes, Linen and Silver to Hire 
103 EAST OAKLAND AVENUE, DOYLESTOWN, PA. 

President, Miss Mabel C. Dennisson Vice-President, Mrs. Eliel Roberts 

THE LADIES' AID SOCIETY OF THE 
WILLOW GROVE M. E. CHURCH 

REGULAR MEETING NIGHT, 4th TUESDAY OF EACH MONTH 
Secretary, Mrs. James B. Livezey Treasurer, Mrs. Wm. B. Cornell 

76 



Where recipes call for Gelatine use KNOX GELATINE. 



Devil Cake 

Mix, in the order given, 1 cup sugar, 1 tblsp. butter, 3 egg yolks, 
% cup milk, containing a pinch of salt, 1 tsp. vanilla, and the beaten 
whites. Boil % cup of milk, 1 cup chocolate, and 1 cup of sugar, 
until chocolate is dissolved, and add to first mixture. Work in 2% 
cups flour with 1 tsp. of baking soda, and bake in 3 layers. — Mrs. 
Eva F. Stuckert. 

Devil Cake 

One lb. brown sugar, V2 cup lard, 1 egg, 1 cup milk, 2Y2 cups 
flour, Y2 cup cocoa, 1 tspn. soda in 1 tblsp. hot coffee, and vanilla. 

Icing: 1 lb. confectioner's sugar, 2 large tablespoons cocoa, large 
piece of butter melted in 1 tblsp. hot coffee and vanilla. — A. C. Kimbel. 

Devil's Cake 

Two cups sugar, % cup butter or lard, 2 egg yolks, % cup cocoa 
dissolved in Y2 cup hot water, Y2 cup rich thick milk, 1 tspn. baking 
soda mixed in a little boiling water, 2V2 cups flour. Stir in the beaten 
whites of the eggs last. — Mrs. Addie Erwin. 

Devil's Food 

One and one-half cups sugar, 3 tblspns. butter, 2 ounces melted 
chocolate, 3 eggs, 1 cup milk (slightly warmed), IY2 cups sifted flour, 
2 tspns. Rumford baking powder. Beat sugar and butter to a cream. 
Drop eggs in, one at a time, whole. Beat until smooth. Bake in 
layers; ice with boiled icing. 



FELIN'S PORK PRODUCTS 

NOW IS THE TIME — ASK FOR AND GET 
FELIN'S 

TASTY o SPICY 
SAUSAGE Cx SCRAPPLE 

"Have Your Shoes Mended by the Man Who Knows How" 

ALBERTPS WILLOW GROVE SHOE HOSPITAL 

OPPOSITE THE POST OFFICE, WILLOW GROVE, PA. 

REASONABLE PRICES 



COMPLIMENTS OF 

MINERAL SPRINGS INN 

WILLOW GROVE, PA. 

77 



J. DYRE MOYER, York Road, Willow Grove 
All kinds of Lumber, Building Material, Coal and Feed — Bell Phone, 103 



Boiled Icing 

One cup granulated sugar, V± cup water, white of 1 egg. Boil 
sugar and water until it will run to a string when dropped from the 
ispoon. Beat white of egg until stiff, and into it beat the syrup. 
Flavor with vanilla and beat until cold and smooth. — Mrs. George 
W. Hellings. 

DeviPs Food 

Two cups of sugar creamed with a half cup of butter; add two 
arell-beaten eggs; half cup sour milk with small teaspoon soda dis- 
solved in it; two teaspoons of vanilla; two and two-thirds cups of 
flour. Stir half cup of chocolate and a half cup boiling water into a 
paste, cool and pour into the batter. Bake in moderate oven. — Mrs. 
Geo. Nice. 

Devil's Food 

Part One: 1 cup of brown sugar, V2 cup of butter, 1 cup of 
sweet milk, yolks of 2 eggs. 

Part Two: 1 cup of brown sugar, 1 scant cup of grated choco- 
late, V2 cup of sweet milk. Melt on back of stove (not boil), cool; 
stir in first mixture and add 2 cups flour, 1 tsp. baking soda, and the 
egg whites. 

Caramel Icing 

One and one-half cups of brown sugar, % cup of sweet cream, 
butter the size of an egg. Boil until it can be formed in ball, when 



IF YOU ARE ABOUT TO BUILD 

I will guarantee you a fair-priced house, 
constructed of good material, by honest 
labor. 

GEORGE BLILIE, Builder 

HATBORO, PA. 



Buy Clothes Anywhere and Save SO Per Cent 

As with old shoes, you become attached to an old suit, but 
time robs it of its good appearance, and you cannot wear it 
indefinitely. 

But appearances can be maintained fully twice as long, with 
intelligent Herzog care. Look better, and pay much less for 
clothes by having them cleaned here regularly. The cost is 
negligible. 

We deliver in your neighborhood 

I. HERZOG & CO., Cleaners and Dyers 

Germantown 03-91 5904 GERMANTOWN AVE. 



78 



See that the name K-N-O-X is on each package of gelatine you buy. 



dropped in cold water. Beat well after boiling. — Mrs. Edgar M. 
Davenport. 

Devil's Food 

One-third cup sugar, % cup cocoa, % cup milk. Put on the stove 
to melt (do not let boil), and when cool, add to the following: 1 cup 
sugar V2 cup butter, V2 cup sweet milk, 3 eggs, 1 teaspoonful soda, 

2 cups flour, flavoring (vanilla) to taste. Bake in loaf or layers — as 
desired. — Mrs. W. F. Seibert. 

Cheap Devil's Food 

One cup sugar, 2 cups flour, 3 tblsps. cocoa, V2 tsp. salt. Mix 
the above ingredients, rub in 2 tblsps. lard (as for pie crust). Add 
1 cup sour milk, 1 tsp. soda dissolved in a little hot water, and bake. 
— Mrs. W. F. Seibert. 

Diamond Cake 

One-half cup butter, 1 cup sugar, V2 cup milk, 2 cups sifted flour, 

3 level tspns. Eumford baking powder, grated rind of 1 lemon, 3 eggs 
(whites beaten separately). — Mrs. E. Rhumsyre. 

Dover Cake 

Six eggs, V2 pound butter, 1 cup milk, 1 pound sugar, 1 pound 
flour, 4 tsps. Rumford baking powder. — Mrs. Elmira Quigley. 

Eggless, Butterless, Milkless Cake 

One tblspn. lard, Y2 pkg. raisins, V2 cup cold water, 1 cup sugar, 
1 pinch of salt, 2 cups flour, 1 tspn. nutmeg, 1 tspn. cinnamon, 1 tspn. 
baking soda dissolved in hot water. Stew the raisins in the water 



FOR PROMPT SERVICE CALL 

BICKLEY'S 

Philadelphia, Oak Lane, Ogontz, Jenkintown & Willow Grove 

AUTO EXPRESS 

MOVING AND STORAGE 

Philadelphia Office, 206 North Fifth Street 

Phones: Bell, Market 5560; Keystone, Main 4616 
(Listed in Philadelphia Directory) 
RESIDENCE, 410 Maple St., Jenkintown Bell Phone, Ogontz 443 J 



L. S. HAGERMAN 

Undertaker 
PHILADELPHIA - GLENSIDE - WILLOW GROVE 



79 



KNOX GELATINE makes dainty desserts for dainty people. 



and add the other ingredients. Bake in slow oven. — Mrs. David J. 

Feather Cake MLeL 1 0*4^ 

Two cups sugar, V2 cup butter, 3 eggs, yolks and whites beaten 
separately, 3 cups flour, 2 tspns. Rumford baking powder, flavoring. 
Bake in jelly tins. — Mrs. Wm. H. White, Jr. 

Orange Feather Cake 

One-quarter cup butter, 1 cup sugar, 2 eggs beaten very light, 
grated rind of 1 orange, V2 cup milk, IV2 cups sifted flour, 1 heaping 
tspn. Rumford baking powder. — Mrs. E. Rhumsyre. 

Fruit Cake 

One and one-half cups mince meat, 4 cups flour, % cup sugar, 
3 eggs, *4 cup butter, % cup milk, 1 cup boiling water, 1 tspn. cin- 
namon, Y2 tspn. nutmeg, 1 tspn. vanilla, 1 level tblspn baking soda. 
Pour the cup of boiling water over the soda; allow it to get cold. 
Cream sugar and butter. Add the eggs well beaten, milk, soda, meat, 
flavoring, and last, the sifted flour. This makes a delicious layer cake 
or gems; white icing. 

Filling: One cup boiling water, juice of lemon, 1 tsp. butter, 
% cup sugar, IV2 tspn. corn starch, 12 English Walnuts. Cut fine. 
— Mrs. George Howard. 

Food for Angels 

Mix 2 scant cupfuls flour and IV2 teaspoons of Rumford baking 
powder. Cream Y2 cup butter and 1 cup sugar; add IY2 cups milk 
and the flour alternately, then V2 teaspoon vanilla, and beaten whites 

For ART-NEEDLEWORK YARNS 

or GIFTS FOR THE BRIDE 

VISIT 

The Clover Shop in Glenside 

Bell Phone, Ogontz 10-97 J 8 East Mt Carmel Ave. 



DEPENDABLE DELIVERY 

is quite a consideration in placing your order for 

LUMBER ~ BUILDING MATERIALS 

When we secure your order you can rest 
assured that it is placed with a firm that 
is known for FAIR DEALING, GOOD 
SERVICE, PROMPT DELIVERIES. 

SAMUEL L. SCHIVELY LUMBER AND COAL 

COMPANY 

Jenkintown, Pa. and Willow Grove, Pa. 

80 



Mortgage investments for sale 

Jenkintown Bank and Trust Company 



of four eggs. Bake in three layer tins in hot oven. To boiled icing 
add Yz cup mashed banana for filling, and dust with powdered sugar. 
—Mrs. John R. Howarth. 

Fruit Cake 

One cup sugar, 1 cup water, 2 cups raisins, % cup lard, 2 tspns. 
cinnamon, 1 tspn. cloves, % tspn. nutmeg. Boil 3 minutes. When 
cold add 1 tspn. baking soda and 1% cups flour. — Mrs. Addie Erwin. 

Delicious Fruit Cake 

One cup butter. 4 eggs, 3 cups flour, 1 cup currants, 1 cup figs, 
1 cup almonds and walnuts mixed, 1 cup raisins, 1 cup citron, 2 cups 
sugar, 1 cup milk, lYz tspns. Rumford baking powder. Cream butter 
and sugar and add well-beaten eggs. Add milk alternately with flour, 
baking powder and Yz tspn. salt sifted together. Chop fruit and nuts 
and dredge with flour; mix together. Bake in moderate oven 1Y& 
hours. — Mrs. William Blythe. 

Ginger Cake 

Mix Yt. cup brown sugar, Yz cup baking molasses, Ys cup shorten- 
ing. Add Y2 cup sour cream or milk, 1 tspn. soda (dissolved in a little 
hot water), 1 tspn. cinnamon, 1 tspn ginger, and 2 cups flour. Beat 
well and pour into buttered pan; bake in slow oven. — Phoebe E. 
McCartney. 



SUNTHEIMER'S BAKERY 

Hatboro, Pa. 



Bell Phone, Oak Lane 1773 J 

H. R. PRINDLE 

Automobile Repairs 
1407 72nd AVENUE, OAK LANE, PHILA. 
Allen 6c Lafayette Tires and Tubes I. X. L. Body Braces 



Both Phones 

HARRY W. WILCKE 

"Yours for Better Plumbing'* 
HATBORO, PA. 

81 



Try KNOX ACIDULATED GELATINE with the Lemon Flavor endosed. 



Ginger Bread 

Half pound of butter; half pound sugar; three pints flour; six 
eggs; one pint N. O. molasses; two tablespoons ginger; one teaspoon 
cinnamon; one pint sour milk; one teaspoon soda. Beat butter to a 
cream ; add sugar ; then the beaten eggs and soda dissolved in a table- 
spoonful of boiling water. Add nutmeg to taste; beat all together 
until smooth. Bake slowly forty-five minutes. — Mrs. Geo. Nice. 



Ginger Bread 

Beat 3 eggs, 1 cup butter and 2 cups sugar together. Dissolve 
Vz tsp. baking soda in IV2 cups thick milk, and add. Then add 1 
tblsp. ginger, 1 cup molasses, and 4 cups flour. — Mrs. A. B. Steven- 
son. 

Ice Cream Cake 

One-half cup butter, 2 cups sugar, 1 cup milk, 3 cups flour, 4 
tspn. Rumford baking powder, whites 4 eggs, vanilla. Follow recipe 
for mixing any butter cake, putting whites of eggs in last. Bake in 
layers and ice with ice cream frosting. 



Ice Cream Frosting 

One cup sugar, 3 tblsps. hot water, white of 1 egg, X A tspn. vanilla. 
Make a syrup of the sugar and water, boiling until it threads. Pour 
syrup on beaten white of egg, beating constantly until of right con- 
sistency to spread. Add vanilla. — Mrs. Eva F. Stuckert. 



J. J. CONROY 

AUTHORIZED DEALER 

FORD LINCOLN FORDSON 

DOYLESTOWN, PA. 



MEN Natatorium WOMEN 

Athletics Socials 

ciub. ABINGTON BRANCH Y. M. C. A. Tennis 

Camping Billiards 
ABINGTON, PA. 

BOYS Gymnasium GIRLS 



COMPLIMENTS OF 



JAMES MOORE 

WILLOW GROVE, PA. 



82 



J. DYRE MOYER, York Road, Willow Grove 
AH ksrads of Lumber, Building Material, Coal and Feed — Bell Phone, 103 

Ice Cream Cake 

One-quarter cup butter, 1 cup sugar, 2 eggs (save whites for 
icing), % cup milk, V-k cups flour, % cup cornstarch, V2 tsp. vanilla, 
2 level tsps. Rumford baking powder.— Mrs. W. S. Holt. 

Jelly Cake— Rolled 

Beat 4 eggs, without separating, until very light; add 1 cup of 
powdered sugar and beat again; stir in one cup of sifted flour; turn 
into a greased baking pan and bake ten minutes in a quick oven ; turn 
out on a cloth; break the edges with a knife handle. Spread thickly 
with jelly and roll up. — Mrs. Elmira Quigley. 

June Birthday Cake 

Three eggs, 1 cup sugar, % teaspoon salt, % cup hot water, 
juice and rind of V2 lemon, 1 cup flour, IY2 teaspoons Rumford baking 
powder. — Mrs. John R. Howarth. 

Lady Cake 

One and one-quarter cup sugar; half cup butter; half cup milk; 
half teaspoon almond extract; two cups of flour; one and half tea- 
spoons Rumford baking powder; whites of three eggs. 

Cream sugar and butter; add milk and well-beaten whites of 
eggs. Add flour and baking powder, sifted together. Lastly add 
flavoring. This makes a two layer cake. Put together with boiled 
icing made of one cup of sugar and a half cup water boiled until it 
spina a thread. Then add to the stiffly beaten white of one egg and 
a quarter teaspoon of almond extract. — Mrs. John Michener. 



ST. DAVID'S CHURCH 

WILLOW GROVE, PA. 

r MASS, SUNDAY, 7.30 AND 10 A. M. 
Services : \ SUNDAY EVENING, 8.00 
( TUESDAY EVENING, 8.00 



CONSERVATIVE -:- SAFE 

THE UNION BUILDING AND LOAN ASSOCIATION 

WILLOW GROVE, PA. 

We offer the best method of saving to young and old. 
It will help you build your home. 

CHAS. L. SCHUMACHER, Secy 

Bell Phones: Residence, Willow Grove I57R; Shop, Willow Grove I 1 1W 

WILLOW GROVE GARAGE 

GEORGE HOBENSACK, JR. 
Ford Car Repairing a Specialty - Accessories on Hand 
WORK GUARANTEED 
CHERRY STREET AND MORELAND ROAD, WILLOW GROVE, PA. 

83 



SILL'S CENTRAL MARKET, York and Davisville Rds., Willow Grove 
We want to give you the best service possible. Do we? 



Layer Cake 

Cream % cup of butter, or substitute, with 1 cup of sugar. Beat 
the yolks of 3 or 4 eggs separately until very light, add cup of 
sugar, and beat again. Combine the two mixtures. Sift 3 cups of 
flour with 3 tsps. of Rumford baking powder, and add alternately 
with 1 cup of milk. Fold in the stiffly-beaten whites, flavor and bake 
in layers in a moderate oven. Use any icing. — Mrs. Elizabeth S. 
Roessler. 

Layer Cake 

Half cup butter; half cup sugar; three eggs; cup milk; three 
cups flour; two teaspoons Rumford baking powder; one-third teaspoon 
salt and one teaspoon of vanilla. Beat butter and sugar to a cream, 
add eggs well beaten, then the milk and flavoring, next the flour, salt 
and baking powder sifted together. Bake about twenty minutes in 
layer cake pans. — Mrs. John Michener. 

Three-Layer Cake 

Cream 2 cups sugar and % cup butter. Add yolks of 4 eggs, 1 
cup milk, 3 cups flour, the well-beaten whites of the eggs, and lastly, 
3 tsps. Rumford baking powder and flavoring. Bake 20 minutes in 
moderate oven. 

Chocolate Cream Filling 

One-half cake chocolate grated, % cup milk, % cup sugar, 1 
tblsp. butter, 1 tsp. vanilla. Cook gently in a double boiler until 
thick, and beat a few minutes. — Mrs. Raymond Craweord. 



Hatboro Flower <S Fruit Farms 

HARDY PERENNIALS 

ORNAMENTAL SHRUBS 
DAHLIA ROOTS 
CUT FLOWERS 



We do Landscape Gardening, Plant Shrubs, Trim 
Trees, Grade Lawns, Cut Grass, Lay Out Walks, 
Keep Flower Beds in Order, Build Rock Gardens, etc. 

OLD YORK ROAD AND HORSHAM PIKE 
HATBORO, PENNA. 



84 



Pink Coloring for fancy desserts in each package of KNOX GELATINE. 



Loaf Cake 

One teaspoonful of lard, one teaspoonful of butter, one or two 
eggs, two-thirds cup of sugar, three-quarters cup of milk, one and 
a half cups of flour, two teaspoons of Rumford baking powder, half 
cup seeded raisins, flavor to taste. Mix butter, lard and sugar to- 
gether, add eggs and milk, part of the flour sieved, then the raisins, 
balance of the flour, baking powder and flavoring. Bake twenty to 
thirty minutes in moderate oven. Turk's Head pan is best. — Mrs. H. 
R. Johnson. 

Marble Cake 

One-half cup sugar, % cup butter, % cup water, 2 cups flour, 
whites of 4 eggs, 1 tspn. Rumford baking powder, juice and rind of 
1 lemon. 

Dark Part: 1 cup sugar, % cup butter, % cup water, \ x h cups 
flour, 1 tspn. Rumford baking powder, 2 tspns. melted chocolate. — 
Mrs. Addie Erwin. 

Marble Cake 

One cup sugar, % cup shortening, 1 or 2 eggs, % cup milk, 
1% teaspoons Rumford baking powder, flour to thicken. For dark 
part take a little less than half the above mixture and add about % 
teaspoon cinnamon and % to % teaspoon cloves. Put first a layer 
of white, then a layer of dark batter in pan. Bake in loaf. — Mrs. 
Horace L. Houpt. 



IF YOU ARE WITHOUT A CHURCH HOME 

Come to the Willow Grove M. E. Church. We can help you. 

IF YOU ARE LOOKING FOR CHURCH WORK 

You can help us. 

Morning Worship 10.30; Evening 8.00; Sabbath School 2.30 
Prayer Service Wednesday Evening at 8.00 



COMPLIMENTS OF 

ALMAR STORES COMPANY 

WILLOW GROVE, PA. 



HARRY A. PROCK LUMBER COMPANY 

101 EAST MT. CARMEL AVENUE 
GLENSIDE, PA. 



85 



For Dainty Delicious Desserts use KNOX GELATINE. 



Memorial Hall Cake 

Beat 2 eggs light, add IV2 cups sugar, and beat again.. Sift 2 
cups flour, 2 tsps. Rumford baking powder and Y2 tsp. salt together 
twice, and mix into eggs. Heat 2 tblsps. butter and 1 cup milk, add, 
and beat. 

Cold Icing: 1 cup XXXX sugar, 3 tblsps. cocoa, and 2Yz tblsps. 
cold milk. — Mrs. Silas C. Morris. 

Miown Pound Cake 

Three eggs, 1 cup sugar, % cup butter, % cup milk, 1% cups 
flour, IV2 tsps. Rumford baking powder. Put together like any other 
pound cake, beating well before putting in pan. When baked, cover 
with boiled icing, into which some cocoanut has been stirred. — 
Mabel C. Dennison. 

Molasses Cake 

Two cups New Orleans molasses, 1 tblspn. lard or butter, 1 tspn. 
baking soda dissolved in boiling water, 1 cup milk, 1 tspn. cinnamon, 
2 cups flour, 2 tblspns. chocolate. — Mrs. Addie Erwin. 

Mrs. T's Birthday Cake 

One cup butter and 2 cups sugar (creamed), yolks of 6 eggs, 1 
cup milk, 3 cups flour, 2 teaspoonfuls Rumford baking powder. Add 
lastly, whites of the eggs beaten stiff and flavor to taste. — Mrs. W. 
F. Seibert. 



Municipal Engineering — sewerage, drainage, sewage treat- 
ment, water supply, design and revision of street plans, street 
paving, valuation and construction. 

ALBRIGHT & MEBUS 

Civil Engineers 

37 EASTON ROAD, GLENSIDE, PA. 
1502 LOCUST STREET, PHILADELPHIA 



TRIBUNE LAUNDRY 

City and Suburban Delivery 

23rd AND CLEARFIELD STREETS 
PHILADELPHIA 

PHONE DIAMOND 74-41, 81-41 

86 



Simply add water and sugar to the KNOX ACIDULATED package. 



Nut Cake 

Cream 2 cups sugar with V2 cup of butter. Add 4 unbeaten 
eggs, and 1 cup milk. Sift 2 cups flour well with 2 tsps. Rumford 
baking powder and add 1 cup nut meats and flavoring. — Mrs. 
Raymond Crawford. 

Nut Cake 

Cream well (until light lemon color) % cup sugar, 4 tblsp. 
shortening and yolks of 2 eggs, then add 2 cups flour, sifted with 3 
tsps. Rumford baking powder, scant cup of milk, and pinch of salt. 
Beat to mix, then add one cupful of nut meats (any kind). Cut and 
fold in the stiffly beaten whites of 2 eggs, and bake 40 minutes in a 
moderate oven. — Nan A. Winder. 

Old Black Joe Cake 

Two cups brown sugar, V2 cup lard, 1 cup sour milk, 1 teaspoon 
baking soda dissolved in % teacup boiling water, 2Y2 to 2% cups 
flour, pinch salt, ^4 teaspoon vanilla, V2 cup cocoa (sifted with flour), 
yolk of egg (if you are making icing with white of egg). Bake in 
three layers. — Clara B. Steever. 

Old Black Joe Cake 

One-half cup lard, 2 cups brown sugar, V2 cup cocoa, 1 cup sour 
milk. Stir together, add V2 cup boiling water, 1 tspn. baking soda, 1 
tspn. vanilla and 2V 2 cups flour. — Mrs. C. R. Ritchie. 

MARTIN GOHN 

Florist 

Fitzwatertown Road between Welsh and Moreland 
WILLOW GROVE, PA. 

Cut Flowers for All Occasions 
BELL PHONE, 130 J 



HARRY MURPHY 

The Builder 
WILLOW GROVE, PA. 

Can Enclose That Porch or 

Build That Extra Bathroom 
BELL PHONE, 124 W 

87 



J. DYRE MOYER, York Road, Willow Grove 
All kinds of Lumber, Building Material, Coal and Feed — Bell Phone, 103 



Quick Cake 

Put in bowl % cup soft butter, VA cups brown sugar, 2 eggs, 
V2 cup milk, 1% cups flour sifted with 3 teaspoons Rumford baking 
powder, x k teaspoon cinnamon, V2 teaspoon nutmeg and % pound of 
dates, stoned and cut in pieces. Do not stir until everything is in 
bowl in the order named, then beat for 3 minutes. Bake in loaf or in 
muffin tins. — Mrs. John R. Howarth. 

Raisin Cake 

Cream 2 cups sugar with 1 cup butter, add 4 eggs, beaten lightly, 
1 cup milk, 3 cups flour, 1 tspn. baking soda, dissolved in 2 tblspns. 
hot water, 1 tspn. cinnamon, 1 box raisins. Cook raisins and let cool 
before using. — Mrs. A. W. Carl. 

Rice Cake With Fruit 

One cup flour, 1 cup boiled rice, 1 heaping tspn. Rumford baking 
powder, sugar and salt to taste. Mix ingredients with milk. Spread 
any kind of fruit in bottom of a buttered pan, then sugar. Spread 
dough about an inch thick over fruit. Bake 20 to 30 minutes. — Mrs. 
Elizabeth Shadel. 

Silver Cake 

Cream together 1 cup sugar and V2 cup butter, and beat in the 
whites of 4 eggs, then V2 cup cold water. Sift 1 pt. flour with 1 
heaping tsp. Rumford baking powder, and add gradually to the first 
mixture, beating to a light batter. Stir in last 1 tsp. rose-water, and 
bake in a loaf. Flavor the icing with rose-water. — Contributed. 

WM. BUSSINGER 

Builder Realtor 
JOHNSVILLE, PA. 

I Can Sell You a Choice Home Site and 
Build a House to Suit Your Fancy 



F L O R E Y ' S 

Good Bricks 

ROSLYN, PA. 

88 



Use KNOX GELATINE if you would be sure of results. 



Sponge Cake 

Beat 4 eggs for 4 minutes. Add 1 cup of sugar and beat 2 min- 
utes. Add 2 tablespoonsful water and 1 cup of flour in which has 
been mixed a teaspoonful of Rumford baking powder. Flavor with 
lemon extract. I use a Dover Egg Beater in mixing this cake. — Mrs. 
W. F. Seibert. 

Sponge Cake 

Beat whites of 3 eggs to a stiff froth, then beat the yolks. Put 
them together and beat again. Add IV2 cups sugar and beat again. 
Add 1 tspn. of baking powder, Eumford, sifted into IV2 cups of flour 
3 times. Lastly add % cup of boiling water, stirring in a little at 
a time. Flavor with lemon or vanilla. Bake either in sheet or 
layers. — Mrs. A. B. Allen. 

Sponge Cake 

Four tresh eggs, 1 cup sugar, 1 cup sifted flour. Beat sugar 
and eggs with wire egg beater for 15 minutes, then fold in flour and 
bake in a moderate oven. — Mrs. F. L. Miller. 

Sponge Layer Cake 

Three egg yolks separated from whites; beat whites first until 
stiff, then drop in yolks, 1 cup sugar, 1 tspn. vanilla, 1 cup flour into 
which 1 tspn. Rumford baking powder has been sifted, then stir in 
gently % lb. butter which has been heated in 3 tblspns. of milk. Bake 
in layers in moderate oven. — Mrs. Joseph Tressel. 



We not only print with ink, 
but with grey matter! 

We have been established since 1 869, over fifty 
years; three generations have helped to build this 
business. Equipped with the most modern type and 
machinery, automatic typesetting machines and auto- 
matic presses enable us to furnish first-class work at 
reasonable prices. 

Printers to The Board of Public Education for over 
twenty years. Pretty good evidence that we treat our 
customers right. 

Service is our cardinal point. 

Printing for Schools, Colleges, Hospitals, and insti- 
tutions and corporations in general, is our specialty. 

The Walther Printing House 

THIRD STREET AND GIRARD AVENUE PHILADELPHIA 

89 



KNOX GELATINE makes Desserts, Salads. Candies, Puddings, Ices, etc. 



Children's Sponge Cake 

One cup sugar, IV2 cups flour, 2 tspns. Eumford baking powder, 

2 eggs, flavoring desired. Break eggs in measuring cup, fill cup up 
with milk or cream. Sift dry ingredients well, add egg and milk and 
beat for 5 minutes. Bake in muffin pans. — Mrs. Wm. H. White, Jr. 

Eight-Minute Sponge Cake 

Beat together for 4 minutes 3 eggs and IV2 cups of sugar, then 
add % cup flour. Beat 1 minute, then add % cup cold water. Beat 
1 minute then add % cup flour, sifted with IV2 tsps. Rumford baking 
powder. Beat 2 minutes and bake in moderate oven. — Mrs. Harold 
S. Cassidy. 

Hot Milk Sponge Cake 

Add gradually to 3 well beaten eggs 2 cups of sugar, beating 
continually. Sift 2V2 cups flour with 2V2 level tsps. Rumford baking 
powder, and add, then beat if not too stiff. Pour in 1 tea cup of hot 
milk (not boiled), containing tsp. melted butter, and flavor. Makes 

3 layers. — Mrs. Christine D. Sill. 

Hot Water Sponge Cake 

Four eggs, 2 cups sugar, 2 cups flour, 1 cup boiling water, 2 tsp. 
Rumford baking powder, 2 tsp. vanilla. Beat the eggs, add the sugar 
and 1 cup of flour a little at a time, then the baking powder with 
the second cup of flour. Put in the boiling water last, a little at a 
time. Bake in a loaf. — Mrs. Eva F. Stuckert. 



"So Different from the Ordinary" 

Delicious sandwiches, a wonderful meat substitute, a 
salad delicacy — there are a hundred different ways to serve 
Wilmar. Don't be without it. 

WILM AR Peanut Butter 



H. B. DUCKLOE 

WELD ON, PA. 

We furnish safe and comfortable transportation 
Try us with your next picnic 



J. George Ahrendts — George W. Ahrendts Bell Phone 

If you wish first-class work call us, if not call others 

AHRENDTS & SON 

Paper Hangers and Painters 

WELSH AND EDGE HILL ROAD WILLOW GROVE, PA. 

Estimates Furnished 

90 



J. DYRE MOYER, York Road, Willow Grove 
All kinds of Lumber, Building Material, Coal and Feed — Bell Phone, 103 



Hot Water Sponge Cake 

Beat 2 eggs very light. Add 1 cup sugar, juice and grated rind 
of 1 lemon, 1% heaping cupfuls flour sifted with 1 tsp. Rumford 
baking powder, and lastly, % cup boiling water. Bake at once. — 
Mrs. A. B. Stevenson. 

Plain Sponge Cake 

Three eggs; one cup sugar; half cup hot water; one cup sifted 
flour; one teaspoon Rumford baking powder; one-third teaspoon salt; 
grated rind of half a lemon. 

Beat eggs and half of sugar till they thicken; add water and rest 
of sugar and beat. Add lemon rind, then flour sifted with salt and 
baking powder, folding in as gently as possible. Bake thirty minutes 
in shallow pan that has been greased and floured. — Mrs. John 

MlCHENER. 

Tilden Cake 

Cream 1 cup butter. Add 2 cups pulverized sugar, 4 eggs, 1 
cup sweet milk, 3 cups flour, V2 cup corn starch, 2 tsps. Rumford 
baking powder, and 2 tsps. lemon extract. — Mrs. Elizabeth Shadel. 

White Cake 

Three-quarter cup of butter, 1% cup of sugar, 6 beaten egg 
whites, 1 cup of milk, 2% cups of flour, 2V2 tspns. Rumford baking 
powder, 1 tspn. flavoring. — Mrs. Lina Paxson. 



Bell Phone, Ogontz 1521 

PICKWELL'S ELECTRICAL SHOP 

707 WEST AVENUE, JENKINTOWN, PA. 

Electrical Contractor Electrical Appliances 



Bell Phone 

MILLWORK 

QUICK SERVICE is Our Strong Point 

SAMUEL MAUGANS 

GROVANIA AVENUE, WILLOW GROVE, PA. 



Bell Phone, Filbert 2626 

T. FRANK MILLER 

ARCHITECT AND ENGINEER 

1012 WALNUT STREET 
PHILADELPHIA 

91 



J. DYRE MOYER, York Road, Willow Grove 
All kinds of Lumber, Building Material, Coal and Feed — Bell Phone, 103 



Yellow Icing for Cake 

Beat 1 egg white stiff, add 1 egg yolk and beat again, then add 
1 cup of XXXX sugar, butter size of walnut, and 3 drops of vanilla or 
orange extract. — Mrs. John R. Howarth. 

Custard Filling for Cake 

Bring 2 cups milk to a boil (in double boiler). Beat 4 yolks very 
light, add % cup sugar, then 2 tblsps. cornstarch, moistened in a 
little cold milk. Stir into the boiling milk, and cook cornstarch thor- 
oughly. Flavor when almost cold. 

Marshmallow Filling 

Dissolve 5 tsps. powdered gum arabic in Vz cup cold water, add 
cup powdered sugar, and boil till it can be formed into a soft ball 
when dropped in ice water. Pour on a stiffly-beaten egg white, flavor 
with 1 tsp. vanilla and a few drops of lemon juice, and spread on 
cake with a knife dipped in hot water. 

Boiled Frosting 

Boil slowly together, without stirring, % cup water and 1 lb. 
granulated sugar till it spins a thread from a spoon tip. Set aside 
till blood warm, and then stir steadily to a smooth, white cream. 
Flavor while stirring. If properly made, it will harden when fairly 
on the cake. If it hardens too much before using, set in warm water 
till softened. 



FRED. MUSSEE 
TAILOR 

ARNOLD AVE., WILLOW GROVE 



Bell Phone, Ogontz 1335 Estimates Furnished 

Jobbing Attended to Promptly 

JOHN W. HOHLEFELDER 

CONTRACTOR FOR ALL KINDS OF 
STONE AND BRICK WORK 
206 TRUST CO. BUILDING JENKINTOWN, PA. 

JOHN F. HOFF 

Manufacturer of 

High Grade Millwork, Sash, Doors, Blinds, Frames, Stairs, 
Porches, Fly Screens and Storm Doors 

ALL KINDS OF SPECIAL DETAIL WORK MADE TO ORDER 
WILLOW GROVE, PA. 

92 



Open an account with us and pay by check 

Jenkintown Bank and Trust Company 



COOKIES, GEMS, ETC. 



Cookies 

One cup pulverized sugar, % cup butter, 1 egg, 1 tblspn. of mo- 
lasses, tspn. Eumford baking powder, flour to roll out. Roll and 
spread with sugar and cinnamon; roll thin. Cut with a cooky cut- 
ter. — Mrs. George W. Hellings. 

Cookies 

These cookies are delicious. The mixture is made the day before 
it is baked and then formed in a roll and placed on ice till next day. 
It will slice in paper-thin slices when very cold and stiff. 

To make these cookies, mix three beaten eggs, two cupfuls of 
sugar, half a cupful shortening, three cupfuls of flour, half a tea- 
spoonful each of nutmeg and salt and two teaspoonfuls of Rumford 
baking powder. If necessary, add more flour to make thick enough 
to roll. — Elsie M. Seibert. 

Cookies 

One cup lard or butter, IVz cups sugar, 2 eggs, 5 tablespoons cold 
water, pinch salt, % teaspoon baking soda, 1 teaspoon cream of tar- 
tar, 4^6 cups flour, flavoring to taste. Roll in shape and thickness 
desired. — Clara B. Steever. 



COMPLIMENTS OF 

FRANK X. RENNINGER 

District Attorney of Montgomery Co. 



Bell Phone. Ogontz 764 J 

M. A. CLOUD 

Contracting Plastering 

GLENSIDE, PA. 
Bell Phone, Ogontz 1395 W 

CHARLES SPAHR 

High-class Commercial and Job Printing 

EDGEHILL ROAD EAST OF ARDSLEY AVE. 
GLENSIDE, PA. 

93 



STUDEBAKER, Built to Last 

ROGERS MOTORS, Jenkintown, Pa. 



Cookies 



Cream % cup butter, 1 cup sugar, and 1 egg (beaten). Add 
sufficient milk to make a soft batter and stir. Add 2 cups flour 
sifted with 4 level tsps. Rumford baking powder and beat well. Drop 
by spoonfuls on buttered pan. Sprinkle with sugar and place a raisin 
in the center of each cookie. — Phoebe E. McCartney. 



One cup each of shortening, sugar, and molasses. Stir 2 tspns. 
soda, % tspn. salt) and 1 tblspn. ginger into % cup boiling coffee and 
add. Roll as soft as can be handled. — Mabel C. Dennisson. 

Ginger Cookies 

One cup sugar, % cup lard or butter, 1 egg, x k cup sour milk, 
1 tblspn. soda, flour to stiffen, % cup molasses, pinch of salt, ginger 
to taste. — Mrs. Marshall White. 

Oatmeal Cookies 

One cup fine oatmeal, 1 cup flour, % cup sugar, V2 cup butter, 
V2 cup milk with tspn. soda dissolved in it, a little nutmeg and 
grated orange or lemon peel — Mrs. Addie Erwin. 



WOODLAND ROAD NEAR OLD YORK ROAD 



Ginger Cookies 




HUNTINGDON VALLEY BRANCH 



of the Manheim Riding Academy 
of Germantown 



ABINGTON, PA. 



Lessons in Horseback Riding and Jumping 
Saddle Horses to Hire 



Bell Phone, Ogontz 1471 W 



JOHN A. FOLEY 



94 



j. DYRE MOYER, York Road, Willow Grove 
All kinds of Lumber, Building Material, Coal and Feed — Bell Phone, 103 



Spice Cookies 

One and one-half cups brown sugar, % cup butter, 2 eggs, 3 cups 
flour, 1 tspn. baking soda, in 3 tblspns. thick sour milk, 1 tspn. cloves, 

2 tspns. cinnamon, 1 cup raisins. Drop with spoon. — Mrs. Marshall 
White. 

Sugar Cookies 

One cup sugar, Vz cup butter, % cup milk, 1 egg, 3 cups flour, 
1 tspn. Rumford baking powder, 1 tspn. vanilla. Roll thin and cut 
in shape desired. Bake in hot oven on floured tin. — Mrs. Henry J. 
Edsall. 

Cup Cakes 

One-half cup butter, 1 cup sugar, 1 cup chopped nuts or raisins, 

3 eggs, well-beaten, 4 tablespoons milk, IV2 cups flour, 2 level tea- 
spoons Rumford baking powder. Beat the butter to a. cream, gradu- 
ally beat in the sugar, the nuts or fruit, then the eggs, milk and the 
flour sifted with the baking powder. Beat vigorously and bake in a 
dozen small tins, about 18 minutes. — Mrs. Raymond Crawford. 

Cup Cakes 

One-quarter cup butter ; one cup sugar ; one egg beaten light ; one 
small cup milk; two cups flour; three level teaspoons Rumford baking 
powder; one-quarter teaspoon of salt; one-half cup currants if de- 
sired. 

Cream the butter; gradually beat in sugar; alternating with the 
last of the sugar a few drops of milk and the flour sifted with the 
baking powder and salt. Cover with frosting. — Mrs. H. R. Johnson. 



THE TRIANGLE CLEANING AND 

A DYEING ESTABLISHMENT 
Bell Phone, Ogontz 156 
609 SUMMIT AVENUE JENKINTOWN, PA. 

EXPERT WORK IN ALL LINES OF CLEANING AND 
DYEING 
Work Called For and Delivered 

M. GAMBURG 

All Kinds of Livestock Bought and Sold 
HATBORO, PA. 



SUSANNA L. WALTON 

Notary Public 
HORSHAM - PENNA. 

95 



SILL'S CENTRAL MARKET, York and Davisville Rds., Willow Grove 
The best of meats, fancy goods and greens 



Gems 

One cup molasses, V2 cup boiling water, 1 teaspoon soda, 1 large 
tablespoon melted butter, 1 teaspoon salt, IV3 cups flour, 1 teaspoon 
ginger or cinnamon. Dissolve soda in hot water. Bake in gem pans. 
Serve hot or cold. — Mrs. John R. Howarth. 

Gem Fruit Cakes 

Three eggs well beaten, 1 tblsp. best lard, 1 tblsp. (level) salt, 

1 cup sugar, 3 tblsps. best butter, 1 cup milk, 1 cup N. O. molasses, 
V2 tsp. ginger, 2 tblsps. cinnamon, 2 tblsps, cocoa, V2 cup raisins, 
V2 cup citron and lemon peel mixed, % cup currants, V2 cup almonds 
and walnuts of choice, mixed, 1 tsp. grated nutmeg for flavor. Mix 
all adding enough flour, containing 5 tsps. Rumford baking powder, 
to make a nice, thick mixture. Grease bake pans well with lard and 
bake in a moderate oven. Ice with chocolate or white icing. — Mrs. 
W. A. Flounders. 

Ginger Cakes 

One pt. baking molasses, V2 cup butter, 1 tspn. cinnamon, 1 tspn. 
ginger, V2 tspn. cloves, 1 egg, 1 tspn. baking soda dissolved in boiling 
water, V2 cup thick milk, flour to thicken. — Mrs. Addie Erwin. 

Ginger Cakes 

Two cups molasses, 1 cup sugar, 1 cup butter or lard, 1 cup milk, 

2 eggs, 2 teaspoons baking soda, 1 tablespoon ginger, 1 teaspoon salt. 
Mix soda in molasses until it foams, beat eggs with sugar. Mix all 
together with flour enough to roll out. Bake in quick oven. — Mrs. 
Frank Niblock. 



St. David's Holy Name Society 
Willow Grove, Pa. 

Contractor and Builder Millwork Manufacturer 

WILLIAM MILLER 

OFFICE, MT. CARMEL AND TYSON AVES. 
GLENSIDE 

Office Phone, Ogontz 985 J Residence Phone, Ogontz 273 W 

COMPLIMENTS OF 

WM. F. SEIBERT 

WILLOW GROVE, PA. 

96 



J. DYRE MOYER, York Road, Willow Grove 
All kinds of Lumber, Building Material, Coal and Feed — Bell Phone, 103 



Ginger Cakes 

Pint of N. 0. molasses; one teacupful sugar; one teacup hot wa- 
ter; eight tablespoons of melted lard; one tablespoon of ginger; one 
tablespoon soda, flour enough to make stiff. Let stand over night; 
roll out in morning. — Mrs. H. R. Johnson. 

Ginger Cakes 

One pt. baking molasses, x k cup lard, 1 cup sugar, pinch of salt, 
1 tblspn, baking soda, 1 tspn. ginger, flour enough to roll. — Mrs. F. 
L. Miller. 

Ginger Drop Cakes 

One cup of brown sugar; one cup lard; one cup molasses; one 
cup warm water; two eggs; one tablespoonful soda dissolved in wa- 
ter; one tablespoonful ginger; five cups flour (not more, sometimes 
four will do) . Drop in buttered pans and bake in moderate oven. — 
Mrs. H. R. Johnson. 

Jumbles 

Cream x k cup butter and 1 cup sugar, add 1 well-beaten egg; 
beat well, then add V± cup milk, 1% teaspoons of Rumford baking 
powder, pinch of salt, 1 tspn. orange extract or grated orange skin 
to taste, with enough flour to roll out. Cut in cakes and bake. — Mrs. 
George W. Hellings. 



TOY POMERANIANS 

Imported and American Bred Puppies and Adults For Sale 

POMMETTE (Reg.) POMERANIANS 
MR. and MRS. R. A. BARKER ABINGTON, PA. 

HISTAND BROTHERS 

Slate and Tin ROOFING Lightning Rods 

ALL KINDS OF ROOFING MATERIAL 

Telephones, Doylestown 39-W, 229-W DOYLESTOWN, PA. 



COMPLIMENTS OF 

W. S . HOLT 

WILLOW GROVE, PA. 



97 



STUDEBAKER, Genuine Value 

ROGERS MOTORS, Jenkintown, Pa. 



Sugar Jumbles 

Two cups sugar; one cup butter; two eggs; five cups flour; two 
heaping teaspoons Rumford baking powder; one cup milk; lemon 
flavoring. 

Cream the butter and sugar; break in the eggs; sift in a little 
of the flour and a little of the milk; then more flour and milk, with 
the baking powder and flavoring, until it is all used. Roll out a 
quarter inch thick, sprinkle with sugar and bake in hot oven. — Mrs. 
Geo. Nice. 

Oatmeal Macaroons 

Cream 3 level tblspns. butter well, then add % cup of sugar, 1 
egg unbeaten, 1 cup of oatmeal, rind of 1 lemon, grated. Work to 
smooth paste, drop by teaspoonfuls on well-greased and floured tin. 
Bake in hot oven. — Mrs. Henry J. Edsall. 

Rocks 

One scant cup butter, 3 eggs, IV2 cups sugar, 1 tblsp. vanilla, 
2V2 cups flour, 1 cup chopped walnuts, 1 cup raisins, 1 heaping tspn. 
cinnamon, pinch of salt, 1 tspn. soda, dissolved in hot water. Cream 
butter and sugar ; add eggs. Mix nuts, raisins, cinnamon, vanilla, salt ; 
add to first mixture. Add baking soda, then flour. Drop from tea- 
spoon on buttered pans. Bake in fairly hot oven. — Mrs. A. W. 
Geiger. 



COMPLIMENTS OF 

wm. Mclaughlin 

WILLOW GROVE, PA. 



COMPLIMENTS OF 

WALTER A. FLOUNDERS, JR. 



Right now — at X-Mas — or ANY time, a copy of this 
Cook Book will prove a very acceptable gift to any house- 
wife or bride-to-be. 

Order through a Committee member (names on title 
page) . 



98 



Sand Tarts 

Ten oz. butter, 1 lb. sugar, 1 lb. flour, 2 eggs. Freeze over night 
if possible, next morning roll out very thin, brush with white of egg, 
sprinkle with granulated sugar and cinnamon mixed, then sprinkle 
with nuts and bake in quick oven. — (Mrs. J. Raymond Potts. 

Nut Wafers 

One-half pound nut meats, broken fine, x k pound brown sugar, 
3 tablespoons flour, X A teaspoon Rumford baking powder, pinch of 
salt, 2 eggs. Mix, drop by % teaspoonfuls on buttered tins. Bake 
until brown. — Mrs. John R. Howarth. 

Peanut Wafers 

Two tblspns. butter, % cup sugar, 1 egg, 1 tspn. Rumford baking 
powder, Vz cup flour, 2 tblspns. milk, % cup chopped peanuts. Drop 
from teaspoon on a buttered tin. — Harriet Paxson. 

Raisin Wafers 

Two level tblspns. butter, Vz cup sugar, 1 egg, 2 scant tblspns. 
milk, V2 cup flour, 1 heaping tspn. Rumford baking powder, 1 tspn. 
cinnamon, 1 tspn. lemon juice, 1 cup seedless raisins. Mix well, drop 
by teaspoonfuls on well-floured tin and bake in hot oven. — Mrs. 
Henry J. Edsall. 



Enjoy 
Year 'Round 
Steady Egg Yield 

You can get Spring egg-yield ev- 
ery month of the year if your hens 
are healthy and have strong vitality. 

K00K00 

EGG MASH 

keeps fowls in perfect strong con* 
dition and greatly increases the 
egg yield. Wonderful ingre- 
dients, correctly blended in 
iust die right proportions, 
insure this* 

Ask for Feeding 
Instructions 



Sold Exclusively By 

J. DYRE MOYER WILLOW GROVE 



99 



BREAD, ROLLS, BISCUITS, MUFFINS 



A Good, Quick Bread 

Mash one large potato in 4 cups of water in which potatoes have 
been boiled, add 1 tblsp. of sugar, 1 tblsp. of salt, and one of lard, 
heaped. Mix in 4 cups of flour, and beat about 5 minutes, or until 
it forms bubbles, then add a yeast cake that has been dissolved in a 
half-cup of cold water. Beat again, then add about 4 cups of flour, 
or enough to make a stiff dough. Knead 5 minutes, then set in a 
warm place to rise for about 2 hours or until light. Form into 4 
loaves and bake about 45 min. When done, it will give a hollow 
sound if knocked lightly with the knuckles. — Mrs. Elizabeth S. 
Roessler. 

Wheat Bread 

One qt. warm water, 1 tablespoon salt, 1 tablespoon lard, 2 table- 
spoons sugar. Break 1 yeast cake in a glass of warm water, 
thoroughly dissolve, and put into the above mixture. Put in 
enough flour to form a batter, beat thoroughly and put in enough 
flour to knead into a large loaf. Let rise over night. In the morn- 
ing it should be doubled in size. Knead again into a large loaf; 
when light divide into 4 loaves. Place in greased pie plates, also 
grease top of loaves slightly to prevent crust forming while rising. 
Let rise to almost double their size, then bake in a moderate oven 
about 45 minutes. — Mrs. George W. Hellings. 

Rolls 

If rolls are desired instead of the four loaves of bread in the 
last recipe, take two of the loaves when dividing and roll out to % 
inch thickness. Take a large cutter and cut into round cakes; butter 
one-half and turn over the one-half and fold together. Place in a 
long bake pan in a warm place to rise. When light bake in a mod- 
erate oven about 20 minutes. — Mrs. George W. Hellings. 

Parker House Rolls 

Four cups flour, 1 tspn. salt. 6 tspns. Rumford baking powder, 
IV2 cups milk, 2 tblspns. shortening. Sift flour, salt and baking 
powder together. Melt the shortening, add to the milk, and add this 
liquid slowly to the dry ingredients. Mix until smooth, turn on a 
floured board, knead lightly and roll out V2 in thick. Cut with a 
biscuit cutter. Crease with a knife each circle beyond the center, 
butter small section and fold large section well over. Put in greased 
pan, allow to stand 15 minutes in a warm place, brush each with 
melted butter and bake in moderate oven for 15 or 20 minutes.— 
Mrs. S. M. Whitaker. 

Butter Biscuit 

Four cups flour, 1 teaspoon salt, 3 level tablespoons of Rumford 
baking powder, 6 tablespoons of sugar, mix and rub in 6 tablespoons 
butter. Add 1 egg and 1 cup milk. Turn on "board and roll out V2 
thick; brush well with melted butter 1 and fold over in half. Pat 
gently with rolling pin and cut in squares. Bake in hot oven, 20 
minutes. — Mrs. Elizabeth Shadel. 



100 



English Tea Biscuit 

One and one-half cups granulated sugar, 2 cups flour, 2 tspns. 
Rumford baking powder. Sift together well and set 1 cup aside. To 
the remainder add 2 well-beaten eggs, % cup butter, 1 cup milk, 1 
tspn. vanilla; this will make a thin batter. Do not add more flour, 
just pour into 2 well greased and floured jelly tins. Add 1 tspm 
cinnamon to the ingredients set aside and sprinkle over the top of 
cakes and bake. Do not remove from pan while hot; let cool first. — 
Mrs. Wm. H. White, Jr. 

Home-made Biscuit 

Four quarts flour; one cup sugar; two tablespoons lard; small 
tablespoon salt; nutmeg to taste; one quart of scalded milk and wa- 
ter, or all milk. When cool enough add yeast cake and let rise all 
night. In morning make into small biscuits and let rise again, then 
bake thirty minutes. — iMrs. Geo. Nice. 

Cinnamon Bun 

Bring % pt. of milk to a boil, cool, add a yeast cake, broken up, 
V2 cup of sugar, pinch of salt, 1 egg, 1 tblsp. of butter (melted), 
and a little nutmeg. Add about 3% cups of flour, or enough to make 
stiff, and let raise over night. Add more flour, if needed, next morn- 
ing, and roll out. Spread with cinnamon, brown sugar, and raisins, 
and dot with butter. Grease pans with butter, and sprinkle well with 
brown sugar. Cut rolled dough in 1 inch strips, and let raise again 
for 3 to 4 hours. Bake in a moderate oven for 15 or 20 minutes. — 
Mrs. A. W. Geiger. 

Corn Bread 

One egg, 2 cups cornmeal, 1 cup flour, 2 tblspns. melted butter, 

1 tspn. salt, 2 tspns. Rumford baking powder, 2 tblspns. sugar, 1 pt. 
sweet milk. — Mrs. Addie Erwin. 

Virginia Batter Bread 

One cup cornmeal, 2 cups boiling water. Beat free from lumps, 
then add 2 tablespoons syrup, 3 tablespoons melted shortening, % 
teaspoon salt, 4 teaspoons Rumford baking powder, yolk 1 egg, 1 cup 
of milk or water. Mix carefully in the order given. Fold in beaten 
white of the egg, then pour in well greased, hot, baking pan. Bake 
35 minutes in moderate oven. — Mrs. W. F. Seibert. 

Muffins 

One-half cup sugar, 1 egg, % cup milk, 1 teaspoon Rumford 
baking powder, IV2 cups flour. Bake in quick oven. — Mrs. W. R. 
Pugh. 

Muffins 

Two cups flour, 1 tblspn. sugar, 1 cup milk, 3 tspns. Rumford 
baking powder, V2 tspn. salt, 2 eggs, 1 tblspn. shortening. Sift to- 
gether flour, baking powder, sugar and salt; add milk, well beaten 
eggs and melted shortening; mix well. Grease muffin tins and put 

2 tblspns. butter into each. Bake in hot oven 20 to 25 minutes. — 
Mrs. A. W. Geiger. 



101 



We pay interest on deposits 

Jenkintown Bank and Trust Company 



Muffins 

One tablespoon sugar; two tablespoons melted butter; one egg; 
one cup milk; half teaspoon salt; two teaspoons Rumford baking 
powder; two cups flour. Add sugar and butter and milk to well 
beaten egg; then add flour, baking powder and salt sifted together. 
Bake in muffin tins fifteen or twenty minutes. — Mrs. John Michener. 

Hot Muffins 

Two eggs, 2 tblspns. sugar, 1 tblspn. butter, 1 cup milk, 2 cups 
flour, 2 tspns. Rumford baking powder, 1 tspn. salt. Makes 16 muffins. 
— Eva M. Duffield. 

Manhattan Muffins 

One-quarter cup butter, % cup sugar, 1 egg, 1 cup milk, 2 cups 
flour, % tspn. salt, 4 tspns. Rumford baking powder. Cream butter, 
add gradually the sugar, beating constantly, then add well beaten 
egg, milk, flour with salt and baking powder. Beat thoroughly and 
bake in buttered gem pans in hot oven 25 minutes. — Mrs. Harold S. 
Cassidy. 

Tea Rolls 

Put into 1 qt. sifted flour, 1 tsp. sugar, 1 heaping tsp. salt, 1 tblsp. 
lard, 1 tblsp. butter. Dissolve x k cake compressed yeast in a little 
water and put in one cup of sweet milk with the flour; cover to rise. 
When light, roll out Vz inch thick. Cut with round cutter two sizes, 
placing small rolls on top of large, with a little melted butter be- 
tween. Let rise about an hour and bake one-half hour. These must 
be set at 10 A. M. for a six o'clock meal, or over-night for breakfast. — 
Mrs. E. S. Roberts. 

Rolls— (Baker's) 

When serving baker's rolls, try heating them in oven. They are 
like fresh baked. — Mrs. C. R. Brumfield. 

Nut Bread 

4 cups flour 2 tablespoons sugar or 

6 teaspoons Rumford more if desired 

Baking Powder 1 tablespoon butter 

1 teaspoon salt 1 to 1V 2 cups milk 

1 cup broken walnut meats 

Sift flour, baking powder, salt and sugar together. Rub in butter 
with finger tips. Add milk slowly. Mix to a smooth dough. Add 
walnuts. Turn into well greased bread pan. Set in a warm place and 
let rise fifteen minutes. Brush top with melted butter. Bake about 
one hour in moderate oven. Makes one medium sized loaf. — Con- 
tributed. 



102 



CRULLERS, DOUGHNUTS, 
GRIDDLE CAKES 



Crullers 

Five tablespoonfuls of melted butter, 9 tablespoonfuls of granu- 
lated sugar, 1 cup of milk, 3 eggs, 2 teaspoonfuls of Rumford baking 
powder, pinch of salt, flour enough to roll out. — Mrs. Edgar M. 
Davenport. 

Crullers 

Four to 6 eggs well beaten, IV2 cups granulated sugar, 1 tblspn. 
salt, 3 tblspns. best lard, 4 tblspns. best butter, 6 cups flour, 6 tspns. 
Rumford baking powder, 1 quart rich milk, grated nutmeg, % tspn. 
Cream eggs, butter, lard, salt, sugar. Add milk, then some flour 
gently sifted and baking powder. Add enough flour to prevent stick- 
ing when rolled on board. Roll flat, cut round, fry in good hot lard 
until brown; sprinkle with pulverized sugar, and cinnamon. This 
makes about 5 dozen. — Mrs. W. A. Flounders. 

Crullers 

One heaping cup sugar, 6 tblspns. melted butter, 2 eggs, 1 cup 
milk, 2 rounding tspns. cream of tartar, 1 rounding tspn. baking soda, 
pinch of salt and a little nutmeg. Mix rather soft, roll and fry in 
hot fat. This makes 4 dozen. — Mrs. George W. Hellings. 

Crullers 

One and one-half cups sugar, 2 eggs, 1 cup sweet milk, Y2 cup 
butter, IV2 tspns. Rumford baking powder, flour to thicken. — Mrs. 
Addie Erwin. 

Crullers 

Two eggs, V2 cup butter, % cup lard, 1 qt. flour, % cup milk, 
IV2 tspns. Rumford baking powder, V2 tspn. salt, V2 tspn. grated 
nutmeg. — Mrs. Samuel Ramsey. 

Crullers 

One egg, % cup sugar, butter and lard the size of a walnut, % 
cup milk, a pinch of salt, 1 tspn. Rumford baking powder, flour to 
stiffen until you can roll it out. Mix sugar and lard, add egg and 
milk, then flour. Roll % inch thick, cut and fry in hot fat. — Mrs. 
S. M. Whitaker. 

Cream Crullers 

One and one-half cups sugar, 2 cups cream or milk, 2 eggs, 2 
tspns. Rumford baking powder, 1 tspn. vanilla, a little nutmeg and 
salt, flour to roll out soft. Fry in hot fat.— Eva M. Duffield. 

Crullers 

One cup sugar, 2 eggs, 1 cup milk, a little salt, 1 tsp. Rumford 
baking powder, 3 tblsps. butter. Beat the sugar and eggs until very 
light, then add the milk and flour until stiff enough to handle. — Mrs. 
Raymond Slight. 



103 



J. DYRE MOYER, York Road, Willow Grove 
All kinds of Lumber, Building Material, Coal and Feed — Bell Phone, 103 



Doughnuts That Keep 

Boil and mash fine 5 medium size potatoes. Add IY2 cups sugar, 
3 teaspoons melted butter, 1 cup milk, 4 level teaspoons Rumford 
baking powder, pinch salt, little nutmeg, and flour enough to roll out. 
These doughnuts keep moist. — Mrs. W. F. Seibert. 

Dropped Doughnuts 

One-half cup sugar, Y2 cup milk, 1 egg, beaten separately, Yz tea- 
spoon salt, Ys teaspoon nutmeg, grated rind of 1 lemon, IY2 cups flour, 

1 heaping teaspoon of Rumford baking powder. Fry in deep fat, 
turning often. — Nan A. Winder. 

Mary Mills' Doughnuts 

One cup sugar, 3 eggs, 4 tablespoons melted butter, 3 teaspoons 
Rumford baking powder, IV2 cups sweet milk, V2 teaspoon soda dis- 
solved in little hot water, flour to roll out — not too stiff. — Mrs. W. F. 
Seibert. 

Raised Doughnuts 

Add 1 cake yeast, dissolved in warm water, to cup scalded milk. 
Beat in 2 cups flour and let rise. Add % cup sugar, x k cup butter, 
melted, Yz tspn. salt, 1 egg, Yz tspn. cinnamon, and 2Y2 cups flour, 
beaten in well. Let rise 3 to 4 hours, turn on floured board, but do 
not knead. Roll quickly to Yz inch thickness, shape and let rise on 
board till double in bulk. This takes an hour. Fry in deep fat, drain 
on brown paper, and roll in sugar. — Mrs. Raymond Crawford. 

Griddle Cakes 

Two cups flour, one teaspoon salt, one and two-thirds cups of 
milk, three teaspoons of Rumford baking powder, one tablespoon of 
sugar, one tablespoon melted butter, one egg. 

Cook on well greased griddle pan and serve with maple syrup. 
These are delicious. — Mrs. John Michener. 

Corn Meal Griddle Cakes 

One cup of corn meal scalded with 1 cup of boiling water, 1 cup 
milk, 1 egg (well-beaten), Y2 tspn. salt, Y2 tblspn. molasses or sugar, 
Y2 tblspn. melted butter, 1 cup of flour, 1 heaping tspn. Rumford 
baking powder. Mix well and bake on hot griddle. — Mrs. Henry J. 
Edsall. 

Potato Pan Cake 

Six large potatoes, 1 cup flour, 1 tblspn. salt, 3 or 4 eggs (well- 
beaten). Mix and beat all together. Put about tablespoon lard on 
pan and allow to get very hot. Drop mixture on pan from a dipper, 
each dipperful forming a cake. — Mrs. A. Arenz. 

Waffles 

1 qt. flour, 1 tblspn. butter, 3 eggs, IY2 pts. milk, Y2 tspn. salt, 

2 tspns. Rumford baking powder. Rub the butter into the flour, add 
the salt and mix. Separate the eggs, beat the yolks and add the 
milk; add these to the flour. Put baking powder in center of batter, 
stir in well beaten whites of eggs and bake at once. — Mrs. David J. 
Nolan. 

104 



BUTTERS, JAMS, JELLIES 



Grape Butter 

Three qts. grapes, 2 qts. apple sauce, 4 lbs. sugar. Remove grapes 
from stems, wash and cook, put through colander, cook until thick. — 
Mrs. Wm. H. White, Jr. 

Lemon Butter 

Two pounds sugar, three cups water, three well beaten eggs, two 
tablespoons butter, two tablespoons cornstarch, juice and rind of two 
lemons. Beat sugar, eggs, butter and cornstarch until creamy then 
add juice and grated rind of lemon and the boiling water. Cook until 
smooth and clear, then use as sauce. — Mrs. Geo. Nice. 

Lemon Butter 

One cup of sugar, Vz cup of water, 3 eggs, 2 lemons, lump of but- 
ter. Stir continually over a slow fire, until it thickens. — 'Mrs. Edgar 
M. Davenport. 

Lemon Butter 

One lb. sugar, % lb. butter, 5 eggs, juice and rind of 3 or 4 
lemons; cook all together until thick. — Mrs. W. S. Gilbert. 

Lemon Butter 

One and one-half cups sugar, 2 eggs, juice and rind of 2 lemons, 
small piece butter. Boil in double boiler for 20 minutes. — Mrs. C. R. 
Ritchie. 

Lemon Butter 

Three lemons, six eggs, 1 lb. sugar. — Mrs. Clarence Ely. 

Peach Butter 

Three cups peaches (ground), 3 cups sugar, cinnamon in a bag. 
Boil until thick.— Mrs. W. S. Holt. 

Tomato Butter (Without Spices) 

Scald a % basket of red tomatoes and take out the seeds with 
the fingers. Measure 1 qt. of sugar to a qt. of pulp. Cook pulp and 
sugar together very slowly for four or five hours until dark red, and 
very thick, stirring often to prevent burning. When partly done add 
lemon to taste. (Peach butter can be made in the same manner, 
omitting the lemon). — Mrs. W. F. Seibert. 

Apricot Jam 

One lb. apricots, IV2 lbs. sugar, IV2 qts. water. Wash apricots 
and let stand in the IV2 qts. water for 24 hours then add sugar and 
boil slowly about 1 hour. — Mrs. F. L. Miller. 

Cherry Jam 

Two pounds cherries, 5 cups sugar, 2V2 cups water. Put sugar 
and water on fire, cook until it spins a thread. Gradually drop in 
cherries. Keep boiling, take scum ofi°, cook about V2 hour. Test in 
saucer, if it thickens put in tumblers. — Mrs. Horace L. Houpt. 



105 



SILL'S CENTRAL MARKET, York and Davisville Rds., Willow Grove 
Step oyer our door sill and profit thereby 



Heavenly Jam 

Six lb. of grapes, 5 lb. of sugar, 1 box of raisins, 2 oranges. Wash 
and take pulp from skins and boil, then work through a sieve. Peel 
the oranges and put them through a grinder. Add skins, raisins and 
oranges to the pulp and sugar. Boil about ten minutes. Put in jelly 
glasses and cover with wax. — Mrs. Raymond Slight. 

Elderberry Jelly 

Four quarts of elderberries; four quarts apples. Cover with 
water and cook until apples are soft, then strain through jelly bag 
and add one cup granulated sugar for every cup of juice. Boil until 
it jellies. — Mrs. Geo. Nice. 

Ginger Pears 

Six lbs. sugar, % lb. green ginger root, 3 lemons (juice and rind), 
8 lbs. green pears, cut in small pieces, 1 tumbler of water. Soak the 
ginger over night; cut in small pieces. Boil together the tumblerful 
of water, sugar, ginger and pears. When nearly done, add the juice 
and rinds of the lemons, cut in thin strips. Cook until syrup thickens, 
then put in jelly glasses! and seal with paraffine. — Mrs. John S. 
Mason. 

Orange Marmalade 

Two oranges, one grape fruit, 1 lemon. Wash fruit well, starting 
at blossom end, slice thinly as possible, rejecting seeds only. 
Measure fruit and add three times as much water. Let stand 
over night, then boil ten minutes only. Let stand over night again, 
then boil another ten minutes. Let stand over third night, measure, 
and add as many pints of sugar. Boil hard about IV2 hours. The 
quicker this is cooked the lighter the color. Fills IV2 doz. jelly 
glasses. — Mrs. A. B. Stevenson. 

Orange Marmalade 

Eight lbs. kieffer pears, 3 oranges, 4 lbs. sugar. Peel oranges 
and remove the white inner skin. Put all through the meat-chopper; 
then cook until thick. Put in pint jars. — Mrs. George W. Hellings. 

Plum Conserve 

Three lb. plums, seeded, SV2 lbs. sugar, 3 oranges cut in small 
pieces, rejecting the seeds and the white center. One lb. of seeded 
raisins, one cup water, V2 pineapple, cut in small pieces. Cook from 
40 minutes to 1 hour. When done add V2 lb. black walnuts. If too 
thick, thin with hot water. — Mrs. W. S. Gilbert. 

Quince Honey 

One good sized quince, grated, 2 apples, grated, 1 lb. sugar, 1 pt. 
water. Boil without skimming, until like honey. Then put in jelly 
glasses, and seal with paraffine. This is delicious. — Mrs. John S. 
Mason. 



106 



PICKLES AND RELISHES 



Bordeaux Sauce 

One gallon of green tomatoes, 2 gallon of cabbage, 1 ounce of 
cloves, 1 ounce of ground ginger, 1 ounce of celery seed, IV2 ounces 
of mustard seed (mixed brown and yellow), 1% pounds of sugar, 1 
cup of salt, 1 gallon of vinegar. Boil 20 minutes. — Mrs. Edgar M. 
Davenport. 

Baltimore Pickle 

Two quarts ripe tomatoes, 2 qts. green tomatoes, 1 large head 
cabbage, 12 medium-sized onions, 3 red peppers. Chop fine and salt 
over night. Drain and add 2 qts. of vinegar, IV2 lbs. sugar, V2 cup 
yellow mustard seed, V2 cup grated horse radish, and 1 tblsp. celery 
seed. Boil about V2 hour. — Mary Fryling. 

Chili Sauce 

Run through meat grinder or chop very fine 8 qts. of skinned 
ripe tomatoes, 1 lb. of fresh red peppers (no seeds), and 3 lbs. white 
onions. Add 1 doz. sour apples, sliced very thin, 2 or 3 pints of cider 
vinegar, IV2 lbs. brown sugar, 1 small tblspn. ground cloves, 2 small 
tblspns. ground allspice, and salt and pepper (red or black) to taste. 
Boil till apples are thoroughly cooked. — Mrs. A. B. Stevenson. 

Chili Sauce 

Scald V2 pk. ripe tomatoes, remove skins and cut fine, removing 
as many seeds as possible. Place in preserving kettle over fire, add 
4 large onions sliced fine, 2 green and 2 red peppers (sweet), 1 tsp. 
ground mustard, 1 tspn. ground cinnamon, 1 tspn, whole cloves, 1 
tspn. whole allspice, 1 tspn. celery seed, 2 tblspns. salt, V2 cup sugar, 
1 cup vinegar. Boil until nice and thick, remove from fire, put in 
air tight jars or bottles. — Mrs. W. A. Flounders. 

Chili Sauce 

One-half pk. ripe tomatoes, 8 red peppers, 5 large onions, 5 cups 
vinegar, 3 tblspns. sugar, 2 tblspns. salt, 2 tblspns. celery seed. Mix 
all together and cook 1 hour. — Mrs. Samuel Ramsey. 

Chili Sauce 

Twenty-four tomatoes, 3 green peppers, 3 onions, V2 cup sugar, 1 
tablespoon salt, V2 teaspoon nutmeg, V2 teaspoon allspice, V± teaspoon 
cloves, % teaspoon cinnamon, % teaspoon celery seed, IV2 cups vine- 
gar. — Mrs. Raymond Crawford. 

Chili Sauce 

Thirty-five ripe tomatoes, 3 peppers, 1 bunch celery, 10 onions, 
1 cup sugar, 5 tblspns. salt, 5 cups vinegar. Boil two hours. — Mrs. 
S. C. Morris 

Chili Sauce 

Pare and chop fine V2 pk. large tomatoes, 4 onions, 6 green pep- 
pers. Mix, then add 2V2 tblspns. of salt, 4 tblspns. sugar, SV2 cups 
vinegar, 1 X A tblspns. cinnamon, 1 tblspn. mustard, x k tspn. cayenne 
pepper. Boil IV2 hours and bottle as catsup. — Mrs. J. R. Howarth. 



107 



Building Sites 

Along the Old York Road 
are growing scarcer and 
more costly every day 

A few, reasonably-priced, still remain at 
York Road Heights, Willow Grove 

Ideal location 
Beautiful view 

Easily accessible to both train 
and trolley 

Electric lights 

Gas 

Water 

Sidewalks 



Residences built to order, if desired 



HENRY SPECHT 

Builder 

WILLOW GROVE, PA. 



108 



Chow-Chow 

One dozen ears corn, 1 qt. lima beans, 1 qt. string beans, salt, 
parboil; 1 dozen peppers, 1 head cabbage, 1 qt. small onions, 1 head 
cauliflower, 2 /4 pk. green tomatoes, 2 qts. vinegar, 2 tblsps. mustard, 2 
tblsps. cornstarch, 2 lbs. sugar, 2 tblsps,. celery seed. Boil all to- 
gether one hour. Makes six quarts. — Mrs. Raymond Slight. 

Chow Chow 

Two qts. green tomatoes, 1 qt. string beans, 1 qt. small onions, 
1 qt. celery, 1 pt. lima beans, 1 head cauliflower; cut these vegetables 
in small pieces and cook each one separately until tender. Mix well, 
then add 2 qts. vinegar, 1 lb. brown sugar, % lb. celery seed, % lb. 
whole cloves; boil this 20 minutes from the time it starts to boil. 
Just before removing from fire, mix 3 tblspns. mustard, 1 tspn. tu- 
meric, 2 tblspns. flour, with a little water as you would for gravy, 
stir in the boiling pickle, remove at once and put in jars. Do not let 
boil after mustard has been added ,as it will become soft. — Mrs. Wm. 
H. White, Jr. 

Green Tomato Chow-Chow 

Chop fine 1 pk. green tomatoes, 6 large onions, and 6 red peppers, 
add 2 tblspns. of vinegar, and bring to scalding point. Drain in 
colander. To 3 pts. of hot vinegar add 2% cups of sugar, 1 box of 
mustard mixed with vinegar, 2 tblspns. of celery seed, and 3 tblspns. 
of salt. Add the tomatoes and boil about 30 minutes. When nearly 
done add 1 small tsp. of tumeric powder. Very good. — Mrs. W. R. 
Pugh. 

Corn Chowder 

Eighteen ears corn, cut from cob, 1 bunch celery, cut fine, 1 lb. 
sugar, 3 tblspns. salt, 2 tblspns. ground mustard. 6 green and red 
peppers, 1 qt. vinegar . Mix thoroughly, boil 30 minutes. Jar hot. — 
Mrs. Christine D. Sill. 

Corn Pickle 

One qt. green tomatoes, 1 qt. lima beans (boil partly done) , 1 pt. 
cut corn, 1 pt. string beans (break in pieces, boil partly done), 1 pt. 
small onions, 1 cup sugar, 4 peppers, salt to suit taste, 1 qt. vinegar, 
V± lb. yellow mustard, and a little tumeric mixed so as to give it a 
nice color. Boil together for % hour. — Mrs. B. Margerum. 

Cora Relish 

Twelve ears corn, 6 peppers, 1 head of cabbage, 6 onions, cut fine ; 
IV2 qts. vinegar, V2 cup salt, 2 cups sugar, 4 tspns. mustard, 2 tspns. 
tumeric powder. Cook all together about % hour. — Mrs. Samuel 
Ramsey. 

French Pickles 

Two qts. cauliflower, 2 qts. green tomatoes, 2 qts. small white 
onions, 6 green peppers, 1 doz. sour pickles. Sprinkle with one cup 
of salt, let stand over night. In morning cook in salt water 20 min- 
utes, then drain. 

Dressing 

2 qts. vinegar, 2 cups white sugar, 6 tblspns. ground mustard, % 
cup flour, 1 tblspn. tumeric. Cook until a little thick, then pour over 
pickles. — Mrs. W. H. White, Jr. 



109 



Raise 'em The FJL-o-pep Way 

The Ful-O-Pep Way of Feeding chicks has changed the old expensive 
"grain feeding way" and has proven to poultry raisers that the old method 
of grain feeding is all wrong. The Ful-O-Pep Way of feeding 

Gives You 1 Pound of Gain at Cost of 2 Pounds of Feed 

instead of only 1 pound of gain to each 4 pounds of feed, which is the basis 
of figuring cost of production arrived at by experiment stations covering 
several years experiments with grain feeding. Why continue to feed this 
old expensive way when The Ful-O-Pep Way will give you the same gains 
with only half the feed? 




Costs Less Per Pound of Gain Made Than Any Other Feed 

The Ful-O-Pep Way consists of feeding Ful-O-Pep Growing Mash from the 
very start — continuously keeping it before your birds all the time. Ful-O-Pep 
Growing Mash, because of the high feeding value of its Oatmeal, fish and 
bone contents goes twice as far as grain feeds — every ounce is digested by 
chicks' delicate digestive organs — there is no waste and when compared with 
results cost only half as much in pounds of feed consumed for gains in pounds 
of meat produced. Furthermore, your losses from bowel and digestive troubles 
that arise from feeding hard indigestible grains, will be very much less and 
your flock will be of even growth and development. Give The Ful-O-Pep Way 
a trial this season — it will reduce your feed costs and 
materially increase your profits. 

MADE BY 

The Quaker Qats (bmpany 

Address: Chicago, V. S. A. 

FOR SALE BY 

J. DYRE MOVER 

WILLOW GROVE, PA. 




no 



J. DYRE MOYER, York Road, Willow Grove 
All kinds of Lumber, Building Material, Coal and Feed — Bell Phone, 103 



Green Tomato Pickle 

Four qts. green tomatoes, 4 green peppers, 4 large onions. Slice 
or cut fine and sprinkle with a tablespoon of salt, 1 lb. sugar, V± lb. 
white mustard seed, 1 tablespoon black pepper, 1 tablespoon cloves, 
1 tablespoon cinnamon, and 1 qt. good cider vinegar. Boil all to- 
gether until well heated through; can in air tight jars. — Mrs. Eva F. 
Stuckert. 

Green Tomato Pickle 

Two gallons green tomatoes, 12 onions, 1 quart vinegar, 2 pounds 
sugar, 2 tablespoons salt, 2 tablespoons ground mustard, 1 tablespoon 
cloves, 12 peppers. Chop all fine and steam 43 minutes. — Mrs. 
Elmira Quigley. 

Green Tomato Pickle 

One-half pk. green tomatoes, 6 onions, 6 peppers (green), % cup 
salt, 2 tablespoons cloves, 2 tablespoons allspice, 2 tablespoons mus- 
tard, 1 tablespoon tumeric, % cup sugar. Cut tomatoes, onions and 
peppers and sprinkle with salt over night. In the morning drain. 
Then cover with vinegar and cook until tender. — 'Mrs. W. F. Seibert. 

Green Tomato Relish 

One qt. white vinegar, 3 qts. green tomatoes, 1 qt. onions, 9 pep- 
pers, green and red, X A cup salt, 2 cups sugar, 2 tblspns. celery seed, 
3 tblspns. mustard, 2 tblspns. ground ginger, 1 tspn. tumeric, ground. 
Boil all together 15 minutes and seal in jars. — Mrs. John F. W. 

India Relish 

One-half peck green tomatoes, 6 large onions, 6 peppers, chopped 
fine, squeeze. Two cups sugar, 2 tblspns. mustard, 2 tspns. salt, 2 
tspns. celery seed, 1 quart vinegar. Cook one hour, put in jars hot. 
— Mrs. S. C. Morris. 

Pepper Relish 

One doz. green peppers, 1 doz. red peppers, 1 doz. onions. Put 
all through coarse grinder, pour boiling water over and let stand 5 
minutes. Drain and pour boiling water over and stand 20 minutes. 
Drain and add 1 qt. vinegar, 3 cups sugar, 2 tblspns. salt. Cook 20 
minutes, bottle and seal. — Mrs. Clarence Ely. 

Pepper Relish 

Twelve sweet green peppers, 12 red peppers, 16 small white 
onions; grind all together, scald twice. Add 1 scant quart vinegar, 
% cup salt, 3 cups sugar, 2 teaspoons celery seed, 2 teaspoons mus- 
tard seed and boil 30 minutes. — Mrs. W. R. Pugh. 

Pepper and Onion Relish 

Clean and chop 2 dozen peppers and 2 lbs. of onions. Scald both 
first for 10 minutes, then again for 20 minutes; then cook with 1 lb. 
of sugar, 1 qt. vinegar, and spices (cinnamon, cloves, celery seed and 
allspice to suit taste), until tender. — Mrs. Elizabeth Shadel. 



Ill 



OVERLOOK HILLS 

50 Ft. Improved Lots — $1,000 and up 




William P. Albrecht 



W. Clyde Gourley 



Albrecht & Gourley 

TReal Estate 

YORK ROAD AT WELSH ROAD 
WILLOW GROVE 

Phone, Willow Grove 47 



Plans Drawn 



Estimates furnished 



Insurance 

Furniture 
Fire 

Burglary 

Compensation 

Title 

Accident and Health 



Wills Drawn 
Mortgages Placed 
Conveyancing 
Automobile Licenses 
Rents Collected 
Building 
Notary Public 



112 



Safe Deposit Boxes for rent 

Je nk into wn Bank and Trust Company 



Pickled Beets 

Twelve beets, 1 cup sugar, 1 cup vinegar, 1 cup red beet water, 
% teaspoon celery seed, % teaspoon ground cloves, x k teaspoon stick 
cinnamon and a little salt. Cook beets until done. Make a syrup of 
the sugar, vinegar, beet water and salt. Tie spices in bag, boil spices 
in syrup a few minutes and pour over beets in jars. Do not have 
beets cold. — Mrs. Elizabeth Shadel. 

Pickled Cherries 

Pit cherries, weigh and cover with vinegar; let stand over night, 
drain vinegar off and to each pound of cherries add 1 lb. of sugar. 
Let stand and stir every morning for ten mornings, then put in jars. 
No cooking required. — Mrs. John F. W. 

Tomato Pickle 

One gal. tomatoes, 1 qt. vinegar, 12 large onions, 1 lb. sugar, 
celery seed, 1 tblspn. whole cloves, 1 tblspn. allspice, 2 tblspns. salt, 

2 tblspns. pepper, 1 tblspn, mustard, 3 peppers. Boil until tender — 
Mrs. Marshall White. 

Tomato Relish 

If a relish is desired for immediate use, put 3 large tomatoes, 
1 pepper, and 1 or more onions through the grinder, and add 1 tspn. 
of sugar, % tspn. of salt, and vinegar. — Mrs. Elizabeth S. Roessler. 

Tomato Catsup 

Slice a peck of unpeeled tomatoes with six white onions and boil 
together until so soft they can be rubbed through a colander. Now 
strain through a sieve and return to the fire with three bay-leaves, a 
tablespoonful, each, of powdered mace, pepper, cloves, sugar, salt, a 
half teaspoonful of paprika, and a tablespoonful of celery seed — this 
last tied up in a small cheese-cloth bag. Boil for nearly six hours, 
stirring frequently. Remove the bag of celery seed, and pour in a 
pint of vinegar. Bring again to a boil, and remove from the fire. 
When cold, bottle and seal. — Contributed. 

Tomato Aspic 

Combine three cupfuls of canned tomato, six sticks of celery, 
cut in inch pieces, 2 onions cut fine, 1 tsp. sugar, 3 tsps. of salt, X A 
tsp. pepper, and 1 clove. Boil for one-half hour or until the celery 
is tender; then strain the mixture. Soak 2 tblsps. Knox gelatin in 
% cupful cold water for five minutes. Then pour over it the hot, 
strained, tomato mixture and add the juice of 1 lemon. Pour into a 
cold, wet mold and chill until set. Serve on lettuce with chopped 
celery and mayonnaise. — Mrs. Vera King, of Utah, in Good House- 
keeping. 

Currant Relish 

Prepare 3 pounds of fresh currants, add 3 pounds of sugar and 
1 pound of seeded raisins cut up, and boil for 10 minutes. Then add 

3 lemons and 2 oranges, using the outside rind cut into fine pieces and 
the juice, rejecting the white, tough parts. Allow this mixture to 
come to a boil and boil 10 minutes; then seal in sterilized jars. — Mrs. 
Catherine J. Ball, of Delaware, in Good Housekeeping. 

113 



Starting a 
Bank Account 

T is no more trouble to open a bank 
account than to buy a pound of nails. 
Come in and say to any employee or 
officer of the bank: "I want to open 
an account." Tell the man in the 
cage how much you want to start the account 
with. He will enter the amount of your de- 
posit in a pass book, give the book to you with 
a supply of deposit slips and bank checks, and 
will ask you to write your name on a card so 
that your signature can be verified in the 
future. 

All this will not take more than a few min- 
utes, and you will have facilities for saving 
money and taking care of it that are unknown 
to the person who is not a bank depositor. 

Every woman should have a bank account, 
and pay her household bills by check. 

You can open such an account with 

aBtllotn $rotoe Crust Company 

WILLOW GROVE, PA. 



OPEN EVERY MONDAY EVENING, 6.30 to 8.30 

PHONE, WILLOW GROVE 152 




114 



The KNOX ACIDULATED package contains flavoring and coloring. 



CANDY 



Butter Scotch 

Bring 2 cups molasses, 1 cup sugar, % cup butter, 1 tspn. almond 
extract to a boil, stirring constantly until the mixture will snap when 
chilled in ice water. It should take about 15 minutes. When done 
pour into a buttered pan and mark in the desired shape when partly- 
cooled. When cold complete the cutting and wrap each piece in wax 
paper. — Mrs. C. R. Ritchie. 

French Dainties 

Two envelopes Knox acidulated gelatine, 4 cups granulated sugar, 
1% cups boiling water, 1 cup cold water. Soak the gelatine in the cold 
water five minutes. Add the boiling water. When dissolved add the 
sugar and boil slowly for fifteen minutes. Divide into two equal 
parts. When somewhat cooled add to one part one-half teaspoonful 
of the lemon flavor found in separate envelope, dissolved in one table- 
spoonful water, and one tablespoonful lemon extract. To the other 
part add one-half teaspoonful extract of cloves. Pour into shallow 
tins that have been dipped in cold water. Let stand over night; turn 
out and cut into squares. Roll in fine granulated or powdered sugar 
and let stand to crystallize. Vary by using different flavors and 
colors, and adding chopped nuts, dates or figs. 

Fudge 

Put the following ingredients together and simmer for ten min- 
utes or until mixture forms a soft ball when tried in water, without 
discoloring the water: Two cups sugar, % cup butter, % cup milk, 
4 squares chocolate grated or cut fine. Remove from fire and add tea- 
spoonful vanilla and beat mixture until it becomes thick and creamy. 
Pour into buttered pan to harden, then cut in squares. — Elsie M. 
Seibert. 

Chocolate Fudge 

One-half cup rich milk, 2 cups granulated sugar, x k cake un- 
sweetened chocolate, butter the size of a walnut, 2 tspns. vanilla. 
Heat all the ingredients together, except the flavoring. Stir occasion- 
ally but when it commences to boil freely remove the spoon and let 
it cook undisturbed for 4 minutes. Remove from the fire and beat 
for a few minutes, then let it cool naturally and just before pouring 
into well buttered tins, add vanilla extract, stirring it in thoroughly. 
When cool enough mark out in squares. — Mrs. C. R. Ritchie. 

Chocolate Fudge 

Two cups granulated sugar, % cup milk, 2 tblspns. butter, 2 oz. 
unsweetened chocolate, % tspn. vanilla. Put sugar and milk over 
the fire until boiling point is reached; add butter and allow to boil 
until syrup will form in soft balls, when tried in cold water. Take 
from fire, add chocolate and vanilla and beat until it snaps, pour in 
buttered dishes; when partly cooled cut in squares. — Mrs. George W. 
Hellings. 



115 



Motor Trucks and 
Cooking 

Every ingredient called for 
by the excellent recipes in this 
Cook Book is transported long 
distances by modern motor 
trucks. 

The result is that the house- 
wife can be more certain of 
constantly obtaining fresh sup- 
plies of all cooking essentials. 

Aided by such Cook Books as 
this and by modern transpor- 
tation facilities, the woman of 
today is a better cook and 
a more efficient housekeeper 
than was possible a generation 
ago. 



116 



KNOX GELATINE is GUARANTEED to please or money back. 



A Fine Fudge 

One lb. each of brown and white sugar, 1 cake chocolate, x k lb. 
butter, 1 large can evaporated milk, pinch of cinnamon and salt, va- 
nilla. Nuts may be added. — Mrs. W. R. Pugh. 

Walnut Fudge 

One cup granulated sugar, 1 cup light brown sugar, 1 cup milk, 
1 cup walnuts, small piece butter. Cook 5 to 10 minutes, beat until 
creamy and pour on buttered tins. — Mrs. John R. Howarth. 

Marshmallows 

One envelope Knox Sparkling Gelatine, 1% cups water, 2 cups 
granulated sugar, pinch of salt, and 1 tspn. vanilla. Soak gelatine 
in % of the water five minutes. Boil the remaining water and sugar 
until the syrup spins a thread. Add the soaked gelatine and when 
partially cool, add the salt and flavoring. Beat until white and thick. 
Dust granite pans thickly with powdered sugar, and pour the mix- 
ture into a depth of 6 inches. Cool, turn on board, cut in squares, 
and roll in sugar. Nuts, dates, chocolate or cocoanut may be added. 
This recipe makes about 100. — Mrs. W. R. Pugh. 

Peanut Brittle 

One cup sugar, 1 cup of any kind of crushed nuts, a piece of but- 
ter the size of a walnut. Put sugar over a slow fire, let melt only, 
then stir in the butter, then the nuts. Take from the fire, and put 
on buttered tins to cool. — Mrs. F. L. Miller. 

Peppermint Creams 

Put over fire 2 cups sugar, % cup boiling water and when boiling 
rapidly put in % of tspn. cream of tartar. When the syrup strings, 
take from the fire and add 1 tspn. of peppermint and beat until it 
begins to grain. Drop quickly on waxed paper or buttered paper. — 
Mrs. George W. Hellings. 

Sea Foam 

One lb. brown sugar, % cup water, white of 1 egg, 1 cup of Eng- 
lish walnuts. Boil sugar and water together, until it spins a thread. 
Stir slowly into the stiffly beaten white of egg; beat until it begins to 
thicken, then add nuts. Continue beating until it is thick enough to 
drop from spoon on oiled paper. — Mrs. F. L. Miller. 

Walnut Candy 

Bring to a boil 1 cup molasses and 1 lump of butter, size of a 
walnut. Add 1 cup of brown sugar. Boil 20 minutes, stirring con- 
stantly; add V2 tspn. cream of tartar, V2 tspn. baking soda. Add 1 
qt. chopped nuts and pour in buttered tins. — Mrs. George W. Hel- 
lings. 



117 



Hunt's Jenkintown Theatres 



AUDITORIUM 

York Road Below Greenwood Avenue 

HUNT'S THEATRE 

(Odd Fellows' Hall) 

Leedom and Summit Avenue 



Direction Supervision 
HUNT'S THEATRES, INC. F. H. ERICHSON 



Devoted to the Presentation of 
High Class Photo Plays 



EXCLUSIVE FIRST SHOWING OF 
PARAMOUNT AND FIRST NATIONAL 
PRODUCTIONS 



EVERY EVENING— 7 and 9 O'CLOCK 
MATINEE EVERY SATURDAY— 2.30 



118 



ADDITIONAL CAKES 



Shellbark Wafers 

Two eggs, 1 cup sugar, 1 cup nuts, 6 tblspns. flour, a little salt. 
Mrs. Edward Carl. 

Vanilla Wafers 

One cup butter, 1 cup sugar, 2 egg whites (not beaten), IV2 cups 
flour, % tspn. vanilla. Cream butter and sugar, add the egg whites 
and mix until light. Add flour and flavoring. Drop by V2 teaspoon- 
fuls on buttered tin and pat until thin. — Harriet Paxson. 

Vanilla Wafers 

Mix 2 level tblspns. shortening and 2 level tblspns. sugar, and 
add 1 egg, 1 tspn. vanilla, V2 cup flour. Drop by V2 tspns. on pan 
and bake about 10 minutes. — Mrs. Harold S. Cassidy. 

Nannie Z's Ginger Bread 

One cup New Orleans molasses, 1 cup lard (melted), IV2 cups 
sugar, yolks of 4 eggs, 1 tblsp. of cinnamon, 2 tblsps. of ginger, 1 
cup of boiling water, and 1 tblsp. of soda in a very little warm water. 
Work in 4 cups of flour (measured before sifting), and add the 
beaten whites of the eggs last. — Mrs. J. Dyre Moyer. 

Velvet Cake 

One lb. flour, 2 tsps. Rumford baking powder, % lb. butter, 1 cup 
water, 1 lb. sugar, 4 eggs, salt and flavoring. — Mrs. W. R. Pugh. 

Nell's Rochester Cake 

Two cups sugar, V2 cup butter, 4 eggs, 1 cup sweet milk, 3 cups 
flour, 1 cup seeded raisins, 2 tsps. Rumford baking powder, 1 nutmeg, 
1 tsp. cinnamon, Y2 tsp. ground cloves. Use white icing. — Mrs. J. 
Dyre Moyer. 

Scripture Cake 

One cup butter, Judges 5-25 ; 3 cups of flour, I Kings 4-22 ; 3 cups 
of sugar, Jeremiah 6-20 ; 2 cups of raisins, I Samuel 30-12 ; 2 cups of 
figs, I Samuel 30-12; 1 cup of water, Genesis 43-11; 6 eggs, Isaiah 
10-14; 1 tblsp. of honey, Exodus 16-21; 1 pinch of salt, Leviticus 2-13; 
spices to taste, 1 Kings 10-10; 2 tblsps. Rumford baking powder, 
Corinthians 5-6.— Mrs. E. M. D. 

Angel Cake 

Whites of eleven eggs, IV2 cups granulated sugar sifted once, 1 
cup flour sifted with 1 tsp. cream of tartar four times, 1 tsp. vanilla. 
Bake in an ungreased pan 40 minutes. When done invert pan on two 
cups and let stand until cake is cold. — Mrs. E. S. Roberts. 

Cakes 

One-half cup of butter, V2 cup of cream, 1 cup of sugar, 1 egg, 
1 tspful. of baking soda (not heaped), a little nutmeg and enough 
flour to roll. Cut like wafers or any shape desired. — Mrs. Raymond 
Slight. 



119 



J. DYRE MOYER, York Road, Willow Grove 
All kinds of Lumber, Building Material, Coal and Feed — Bell Phone, 103 

Sunshine Cake 

White of six eggs, yolks of six eggs, 1% cups granulated sugar, 

1 cup flour, scant % tsp. cream of tartar. Beat yolks to a stiff 
froth, add pinch of salt to whites of eggs and beat to a foam. Add 
cream of tartar and beat stiff. Add sugar to whites of eggs and 
beat, add yolks and beat, then 1 tsp. vanilla. Fold flour in lightly 
and bake 30 to 40 minutes in a moderate oven. — Mrs. L. F. Pearson. 

Ginger Bread 

Mix % or % cup sugar with V 2 cup lard, add 1 egg and beat light. 
Mix % cup boiling water and 1 tsp. baking soda, and add with % 
or 1 cup New Orleans molasses. Sift 2 cups flour, scant % tsp. 
ginger, x /z tsp. cinnamon, 1 tsp. cocoa together, and pour in batter. 
Bake about 30 minutes in moderate oven. — Mrs. E. S. Roberts. 

Spiced Ginger Bread 

One lb. flour, 1 lb. sugar, % lb. butter, 5 eggs, % tsp. soda dis- 
solved in hot water, 1 tsp. cream of tartar, V2 cup sweet milk, 1 large 
tblsp. ginger, 1 tsp. cloves, 1 tsp. nutmeg, 1 tsp. cinnamon. Cream 
the sugar and butter, stir in the yolks, the milk and spices and soda; 
when these are well mixed, add the flour and lastly the stiffly beaten 
whites. Bake in 2 square or round loaves. — Mrs. P. J. Donnelly. 

Devil's Cake 

Two cups brown sugar and V2 cup cocoa mixed, % cup butter 
and lard mixed, 1 cup sour milk, 2V2 cups flour, 1 small tspn. baking 
soda. Last of all add V2 cup boiling water and beat well. Bake in 

2 layers; when cool put white icing between and on top. — Mrs. B. 
Margerum. 

Pineapple Cake with Whipped Cream 

One cup sugar, % cup milk, 2 eggs, 2 tblspns. butter, pinch salt, 
2 tspns. Rumford baking powder and flour enough to make a stiff 
dough. Bake in a moderate oven; when cool, put cooked grated 
pineapple on top. Whip % pt. whipping cream with a little powdered 
sugar and put on top of pineapple. — Mrs. B. Margerum. 

Chocolate Cake 

Mix 2 cups brown sugar, V 2 cup cocoa, 2 tblspns. lard, % cup hot 
water. Add 1 cup sour milk, 2 cups flour, 1 tspn. soda, 1 tspn. vanilla. 
Mix flour and baking soda the same as baking powder. Bake in 2 
layers. — Mrs. John F. W. 

Feather Cake 

One cup butter, 2 cups sugar, whites of 4 eggs, 1 cup milk, 4 
cups flour, 3 tspns. Rumford baking powder, flavoring to taste. Bake 
in loaf. — Mrs. John F. W. 



120 



Fruit Cake 

One pkg. raisins, 2 cups brown sugar, 2 cups boiling water (with 
1 tspn. soda), 1 tspn. cinnamon, 1 tspn. cloves, 2 tblspns. shortening. 
Boil 5 minutes, then cool and mix with 4 cups flour. One-half cup 
of chopped nuts will improve. — Mrs. John F. W. 

One, Two, Three, Four Cocoanut Cake 

One cup butter, 2 cups sugar, 3 cups flour, 4 eggs, 1 cup milk, 
1 tspn. cream of tartar (sifted in flour), % tspn. baking soda, % 
small cocoanut stirred in at the last. — Mrs. P. J. Donnelly. 

Sponge Cake 

Five eggs, 1 glass sugar, 1 glass sifted flour, % tspn. Rumford 
baking powder, juice of % lemon. Beat eggs and sugar 15 minutes, 
add flour, flavoring, baking powder. Without the baking powder, this 
cake can be used for jelly roll, also. — Mrs. P. J. Donnelly. 

Chocolate Cake 

Four eggs, 2% cups sugar, % cup butter and lard mixed, 1 cup 
cream, pinch salt, 2% scant cups flour, 2% tspns. Rumford baking 
powder, IV2 squares chocolate melted with boiling water. Mix eggs, 
sugar, and shortening together, beat to a lemon colored cream, then 
add melted chocolate. Mix well, add baking powder, flavor with 
vanilla and bake in moderate oven. Ice with 

Caramel Icing Fudge — Two cups sugar, % cup milk, piece of 
butter; let come to a boil, add 1% squares chocolate (not cocoa). 
When it. spins a thread, add 1 tspn. vanilla. — Mrs. C. R. Brumfield. 

Layer Cake 

Cream % cup butter and IV2 cups sugar; add 3 eggs, beaten, and 
1 cup flour, then add 1 cup milk and 1 cup flour alternately. Sift 
2V2 tsps. Rumford baking powder in x & cup flour and add to batter, 
with 1 tsp. flavoring. — Mrs. E. S. Roberts. 

Orange Cake 

One-quarter cup butter, beaten to a cream; V2 cup sugar, grad- 
ually beaten into butter; 2 eggs beaten, add another % cup sugar. 
Beat eggs into the butter mixture. Add the grated rind and juice of 
% an orange, then % cup of milk and 1% cups of sifted flour, sifted 
again with 3 level tsps. of Rumford baking powder. (2 layers.) — 
Mrs. L. F. Pearson. 

Doughnuts 

One cup granulated sugar, 2 tblsps. melted lard, 2 eggs, % tsp. 
salt, 1 cup milk, 2 tsps. Rumford baking powder, 2 tsps. vanilla, about 
three cups flour. Drop from spoon into very hot lard and turn often 
to thoroughly cook. Roll in granulated sugar mixed with cinnamon. 
This is a rather stiff dough.— Mrs. E. S. Roberts. 

Cheese Fingers 

Roll pastry V& inch thick; cut into strips 4 inches long and 1 inch 
wide. Bake in hot oven, spread with soft cheese and put together in 
pairs.— Mrs. John R. Howarth. 



121 



UNCLASSIFIED RECIPES 



Canned String Beans 

Two qts. beans, 1 qt. water, V± cup vinegar, 1 tspn. salt. Boil 20 
minutes and seal while hot. — Mrs. John F. W. 

To Cook Rice 

In cooking rice do not put it into double boiler and cook slowly 
into a pasty mass, but after cleansing it throw it into rapidly boiling 
water, salted, and keep it boiling furiously for thirty minutes. Drain 
in a colander and place in the oven a few minutes. — Mrs. H. R. 
Johnson. 

Cocoa Syrup 

Dissolve 2 cups of sugar in 2 cups of water and boil 5 minutes. 
Mix 1 cup of cocoa with hot water to make a paste and add to the 
boiling water and sugar. Boil slowly 10 minutes and add % teaspoon 
salt. Cool, bottle and keep in the refrigerator or cool place. One 
teaspoon of this syrup to a cup of hot milk or boiling water will 
make a rich cup of cocoa instantly or added to iced milk or water 
will make a delicious summer drink. — Mrs. George W. Hellings. 

"Luncheon Special" Sandwich 

One slice of bread, buttered, 2 slices of tomato, 2 slices of bacon. 
Cover this with grated cheese and bake in a hot oven until bread is 
toasted, tomato cooked and cheese melted. Serve hot. — Mabel Hal- 
deman. 

Marguerites 

Boil together 1 cup sugar, and % cup water. Remove from fire 
when thick enough to form a ball in cold water. Stir into the beaten 
white of an egg, and, still stirring, add about 1 cupful of rolled or 
chopped peanuts, and beat until creamy enough to spread on small 
sweet crackers. If filling gets hard too quickly, set dish in hot water. 
— Bertha Haldeman. 

Tea Punch 

Pour 1 qt. boiling water over 4 teaspoonfuls good tea. Cover, 
and leave 5 minutes, then strain and cool. Half fill a bowl with 
cracked ice, add 1 cup sugar, and juice of 4 lemons. Pour tea over 
this, add V2 pt. water and a little mint. — Mrs. A. B. Stevenson. 

Orange Frost 

Grated rind of one orange, % tsp. lemon juice, 1 tblsp. orange 
juice, let stand 15 minutes, strain; beat 1 egg yolk, add fruit juice and 
confectioners' sugar, then sugar to spread. — 'Mrs. L. F. Pearson. 

Pudding 

Two eggs, 1 cup milk, % tsp. salt, 1 tblsp. butter, \ x k cups flour, 
1 tsp. Rumford baking powder, pinch of salt. Mix in order given, 
turn into shallow pan, put fruit over top, press in and sprinkle with 
tblsp. of sugar. Bake thirty minutes in moderate oven. Serve hot 
with sugar and cream. — Mrs. Raymond Slight. 



122 



J. DYRE MOVER, York Road, Willow Grove 
All kinds of Lumber, Building Material, Coal and Feed — Bell Phone, 1 03 

Suabian Dumplings 

Sieve about 1 qt. flour; add 2 eggs (beaten), 1 pt. milk and a 
little salt, and beat well. Have water boiling, salted to taste. Take 
sharp knife, dip in hot water, and cut dough nicely in dumpling size. 
Take half the dumplings, boil about 15 minutes and dip out. Then 
boil other half about 15 minutes. After all are done, mix lard and: 
butter and bread crumbs, and sprinkle over the platter. — Mrs. A. 
Arenz. 

Pumpkin Pie 

Cut pumpkin in small pieces without peeling and boil till very- 
well done, press through a sieve and continue cooking slowly till quite 
dry. For one pie take 1 cup pumpkin, pour over it IV2 cups scalding 
milk, add 2 tblsps. butter, 2 tblsps. brown sugar, V2 cup honey, 2 eggs, 
V2 tsp. ginger, % tsp. cinnamon, salt. Bake in rich crust slowly about 
1 hour. — A Friend. 

Chili Con Came 

Cut 1 pound of round steak into inch cubes. Chop 2 medium- 
sized onions fine. Brown the steak and saute the onions, until soft 
and yellow, in bacon fat. Place in a saucepan with 1 pint of water 
and add 2V2 cupfuls of canned kidney beans, 2 cupfuls of canned to- 
matoes, 1 tsp. of salt, V2 tsp. of paprika, and 1 tblsp. of chili powder, 
the latter dissolved in 1 cupful of hot water. Simmer gently for 3 
hours, replenishing the liquid if necessary. — Mrs. Lucille S. Shep- 
pard, of Texas, in Good Housekeeping. 

Toasted Bread 

Dry bread, then toast over hot coals. Butter and place in oven 
a few minutes before serving. — Mrs. C. R. Brumfield. 

Boston Cream Pie 

One-quarter cup of fat, 1 egg yolk, 1 cup granulated sugar, 1 cup 
sweet milk, 2 cups flour, 3 tsps. Rumford baking powder, 1 egg white, 
salt. 

Chocolate Filling for Pie — One-half cup flour, V2 cup cold milk, 
1 cup scalded milk, 2 ounces chocolate, Vz cup sugar, 1 egg and 1 
yolk, *4 cup sugar, salt and vanilla. — Mrs. A. W. Geiger. 

Cheese-Pepper Sandwich Filling 

Put V2 lb. cheese, 1 red and 1 green pepper through grinder. Add 
V2 teaspoonful of mustard, 2 tablespoons of mayonnaise dressing, 1 
tablespoonful of butter. Mix thoroughly, salt to taste. Good for 
bread or crackers. — Leona V. Howard. 

Frozen Custard 

Beat yolks of 2 eggs very light, add 1V 2 cups sugar, and 1 qt. milk 
which has been brought to a boil. Put in upper part of double boiler 
and add 1 tblsp. Knox Gelatine (which has been softened in a little 
cold milk, and then dissolved over steam). Let boil till slightly 
thickened. Cool and just before freezing add 1 pt. cream and flavor 
with vanilla.— Eva M. Duffield. 



123 



SILL'S CENTRAL MARKET, York and Davisville Rds., Willow Grove 
We give full measure, even to blind men 



Fruit Sherbet 

One-half envelope Knox Sparkling Gelatine (scant measure), 
l 1 ^ cups sugar, 1 orange, 3 cups rich milk, 1 lemon. Grate the out- 
side of both orange and lemon. Squeeze out the juice and add to 
this the sugar. Soak the gelatine in part of a cup of milk for five 
minutes, and dissolve by standing in pan of hot water. Stir into the 
rest of the milk. When it begins to freeze add the fruit juice and 
sugar, and fruit of any kind if desired. This makes a large allow- 
ance for five persons. 

Orange Sherbet 

Six oranges, juice only; 2 lemons, juice only; 1 qt. of water, 1 
pt. of sugar, white of 1 egg. Boil sugar and water together for 10 
minutes. When cool add the juice and strain all into the freezer; add 
the whites of the egg, beaten slightly, and freeze as ice cream. If a 
pink sherbet is desired add enough juice of canned cherries to color. 
—Mrs. A. B. Allen. 

"Valley View" Potato Salad 

Boil one doz. medium-sized potatoes, pare, and slice, cut 1 stalk 
of celery, 2 onions, and 1 sweet green pepper into small pieces and mix 
with potatoes while latter are warm. Add salt, pepper, sugar, vinegar, 
three tblsps. of pure olive oil. Mix well and set aside to cool. — 
Mrs. R. G. W. 

Kensington Snapper Soup 

Place meat and shell of a six pound snapper into a boiler, and 
cover with cold water, add salt, pepper, 2 onions, 1 stalk of celery (cut 
into small pieces), boil all until meat is tender. Then pick meat from 
shell and bones, placing meat back again in stock. Add six medium- 
sized potatoes diced. Add sweet marjoram, allspice and cayenne 
pepper. The secret of good snapper soup is to have it well spiced. 
Mix V2 cup browned flour with sufficient cold water and add to boiling 
soup. Also add pound butter shortly before serving. If desired, 
pie-dough dumplings can be added. — R. J. W. 

Club House Stew 

Boil 1 chicken quartered, and 2 lbs. of lean stewing beef cut into 
small pieces, adding 6 potatoes diced, 2 onions, 2 tomatoes, 2 stalks of 
celery (cut into small pieces), 1 pint of lima beans, salt and plenty 
of pepper. For camping parties there is nothing better. — R. J. W. 

Fresh Vegetable Soup 

Two lbs. soup beef and bone, 1 carrot, 1 stalk celery, 2 onions, 1 cup 
cabbage cut fine, 1 cup lima beans, 1 cup peas, 1 cup string beans, 2 
cups tomatoes, 1 cup diced potatoes, 1 cup corn, 1 okra sliced. — Mrs. 
R. J. W. 

Poached Egg a la Portuguese 

Fry slices of tomatoes in olive oil, place on toasted bread and top 
with a poached egg. — R. G. W. 



124 



A Few Suggestive Salad Combinations 

1. To serve with French Dressing: 

Cucumber and tomatoes. 
Asparagus tips in pimento rings, or sprinkled with chopped 
pimentos. 

A macedioine — any mixture of left-over vegetables. 
Tomatoes and celery. 

2. To serve with Cream Dressing: 

Potato. Apple. Celery and nut. 

3. To serve with Boiled Dressing: 

Waldorf salad — apples, celery and nuts. 
Salmon. 

Combination salad — equal quantities of cucumbers, tomatoes, 
celery and one teaspoon chopped onion. 

4. To be served with Mayonnaise: 

Grapes, peaches, pears, pineapple in equal parts. 
Pineapple circles. 

Eussian — equal quantities of carrot cubes, potato cubes, peas 

and beans, first marinated with French dressing. 
Tomato. Fish salads. Meat salads. 

Pepper and grapefruit. 



SALADS 



Dressing 


Acid 


Oil 


Seasonings 


Thickening 


Method 


French 
Dressing 


2 tb. vine- 
gar 


4 tb. on 


Vz t. salt, 
% t. pepper 




1. Mix ingredients 

2. Beat or shake until 

white 

3. ChiU 


Cream 
Dressing 


3 tb. vine- 
gar 


y 2 c. thick 
cream 


t. salt, 
few grains 
pepper 




1. Beat cream until stiff 

2. Add salt, pepper and 

vinegar very slowly 

3. Continue beating— being 

careful not to beat too 
long as this curdles the 
cream 


Mayonnaise 


2 tb. lemon 
juice 

2 tb. vine- 
gar 


\Vz c. oil 


1 t. mustard, 

1 t. salt, 

1 t. powdered 

sugar, 

few grains 

cayenne 


2 egg yolks 


1. Have all ingredients 

chilled, as well as all 
utensils 

2. Mix dry ingredients, add 

egg yolks, stir 

3. Add % t vinegar— beat 

4. Add oil drop by drop, 

beat constantly 

5. As mixture thickens, 

thin with vinegar and 
lemon juice 

6. Add oil and acid alter- 

nately until all of oil 
is used 

7. Beat with egg beater 

constantly 


Boiled 
Dressing, I, 
Inexpensive 


4 tb. vine- 
gar 


1 tb. fat 
(butter or 
its substi- 
tute, chick- 
en fat) , 1 c. 
milk 


1 t. mustard, 
1 t. salt, 

t. sugar, 
few grains 
cayenne 


1 egg yolk, 
1 tb. flour 


1. Mix dry ingredients 

2. Add butter, egg yolks 

and milk 

3. Cook until it thickens 

like a custard in 
double boiler 

4. Add vinegar slowly, and 

boil 1 minute longer 


Boiled 
Dressing, II 


4 tb. vine- 
gar 


% c. milk, 

iy 2 tb. 
butter 


V 2 tb. salt, 
1 t. mustard, 
V-k tb. sugar, 
few grains 
cayenne 


3 egg yolks 





Salad Garnishes 

Heart lettuce leaves. Sliced stuffed olives. 

Pimento rings. Sliced hard boiled eggs. 

Beets or pickles cut in fancy shapes. 



Mother's Bank Account 



Every mother is invited to open a bank ac- 
count here, regardless of its size. 

A checking account will make the family 
budget go further by causing her to think 
twice before spending; and will protect her 
against loss, errors in paying bills, and the 
dangers which the carrying of money encour- 
ages. 

We make every mother feel at home in this 
bank. 

THE 

GLENSIDE NATIONAL BANK 

Glenside, Pa. 



HOMES and SITES 

Build Your Home in the Most Attractive 
Part of Willow Grove 

GRAND VIEW HEIGHTS 

(ON THE HILL) 

We have some beautiful Bungalows, with large lots, 
together with all improvements. Also large lots and 
building sites, or will build you a home, to suit. 
Terms. Will finance. 

JOHN SCHULL 

WILLOW GROVE 

BELL PHONE. WILLOW GROVE 66 



126 



CONTENTS 

Eggs 7 

Fish 8 

Sea Foods 9 

Soups 12 

Poultry 17 

Meats 22 

Vegetables 28 

Salads 38 

Dressings 42 

Pies 47 

Puddings 57 

Other Sweets 65 

Cakes and Icings 71, 123 

Cookies, Gems, etc 93 

Bread, Rolls, Biscuits, Muffins 100 

Crullers, Doughnuts, Griddle Cakes 103 

Butters, Jams, Jellies 105 

Pickles and Relishes 107 

Candy 115 

Additional Cakes 119 

Unclassified Recipes 122 

A Few Suggestive Salad Combinations 125 

127 



In Appreciation 

The Women's Committee of the Willow Grove Memorial 
Hall Building Fund herewith tenders a very hearty "Thank 
You" to all those who have helped in any way to make this 
little volume such a great success, both as a culinary text-book 
and as a financial undertaking. 

We include in this expression of gratitude even our long list 
of advertisers, although we are giving them full value for every 
dollar received. Our first edition of two thousand books will be 
greeted with many advance orders and prospects are very rosy 
for a largely increased output, which will go into homes scattered 
over the entire Philadelphia suburban section. 

We make a Very Special Bow to the Good Housewives of 
Willow Grove for the toothsome recipes submitted — to Mrs. 
Edgar M. Davenport, our former Committee Secretary, for much 
preliminary typing — to Mr. J. Dyre Moyer for several months' 
free use of an automobile, with operating supplies — to Mrs. P. 
J. Donnelly for cordial volunteer service rendered — and to the 
following other friends who have helped in large measure to 
defray our printing expenses: 



Bertha M. Tomlinson 
Mrs. Wm. Henson 
Mrs. E. F. Gunn 
Mrs. Mary Fillman 
Mrs. Anna Kaff 
Mrs. A. W. Geiger 
Mrs. Chas. Shaffer 
Mrs. N. J. Kearns 
Mrs. Katherine Euddach 
Mrs. Mary F. Lovell 
Mrs. Canby Tyson 
Florence Walters 
Rev. H. R. Johnson 
Theodore F. Seifert 
Harrison McGuigan 
John E. Sjostrom 
E. L. Brous 
Stephen Mason 
Harold Berger 

D. L. Anderson 
G. A. Shore 
W. R. Hedriek 
J. F. Tiffenbach 
Stanley Shiles 
Charles A. Shelmire 

E. G. Brody 

T. W. Schumacher 
Benj. Felbin 
G. E. Smith 

F. S. Lobley 
Howard Leadbeater 
Walter Smith 



Carrell Harper 
W. R. Pugh 
Wm. H. Castor 
Wm. White, Jr. 
Chas. L. Sickel 
Chas. W. Kirk 
Francis Lang 
Samuel H. High, Esq. 
Frank S. Gentry, Esq. 
Harry C. E. Helweg 
Chas. Voorhees 
Raymond Crawford 
George Felter 
Sam. Bradley Barr 
John Stanton 
W. S. Holt 
J. E. Coggin 
Edward Lupton 
George Murray 
Samuel Edelstein 
Joseph Conti 
W. L. Raiser 
J. H. Dunbar 
James McCaughey 
R. J. Wells 
Nahan Franko 
Samuel Goodman 
John S. Gibson 
John E. Twining 
Russell Baum 
George Howard 
J. Raymond Green 



J. Franklin Rebuck 
Patrick Conway 
Nework Hunton 
Harvey Crouthamel 
Theodore Glentworth, 3rd 
Wm. W. Armstrong 
George D. Heist 
Chas. F. Barker 
W. Veryl Walton 
Herman Scott 
Robert Wright 
Dr. George Ulrich 
Elite Beauty Parlor 
A. S. Hinds Co. 
Magic Yeast Co. 
Lit Brothers 
The Leathersmith Shops 
The Enterprise Mfg. Co. 

of Penna. 
Brown-Bates Lumber Co. 
Peirce Business College 
Arthur E. Lane Lumber 

Co. 

Model Printing Co. 

Allentown Cement Co. 

A. S. Hellyer Sons' Co. 

Willow Grove Men's Or- 
ganization. 

Willow Grove Sewing 
Circle. 

Friends of Mrs. P. J. 
Donnelly. 



To all these and to those others who stipulated "no mention", 
we again say, from the heart — "Thank You, and Good Luck!" 



Women's Committee 
Willow Grove Memorial Hall Building Fund. 



128 



REAL ESTATE 



NOTARY 
PUBLIC 



INSURANCE 



Suburban Homes 
Building Sites 
Farms 



Fire 

Storm 

Automobile 



W. L. KENTNER 



Real Estate 



Insurance 



OFFICE: ON THE OLD YORK ROAD 
WILLOW GROVE, PA. 



OFFICE: 



RESIDENCE: 

Bell Phone, 

Willow Grove 127 M 



Bell Phone, 
Willow Grove 40 



Established 1909 



Enjoy These Recipes in Your Own Home 
and Enjoy Your Home by Having 



We believe in the contracts we are selling; in their 
and our ability to get results 

We believe that honest policies can be sold to 
honest men by honest methods. Also in keeping our 
agreements. 

We believe in working, not waiting; in laughing, 
not crying; in boosting, not knocking; and in the 
pleasure of doing business. 

We believe in courtesy, in kindness, in generosity, 
in good cheer, in friendship, and in honest competi- 
tion. 

We believe in increasing our trade, and that the 
way to do it is to reach for it. We are reaching for 
yours. 

We would appreciate a share of your patronage. 
May we have it? 



it Fully Insured 



"OUR BUSINESS CREED" 



